Light pancakes with aquafaba and raspberry compote
Recipe by Hervé Cuisine
Fluffy and ultra‑light pancakes made with aquafaba (chickpea water) instead of egg whites, flavored with lime zest and served with a quick raspberry compote. Perfect for a vegan or egg‑free breakfast.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
19m
Prep
25m
Cook
10m
Cleanup
54m
Total
Cost Breakdown
Total cost:$3.26
Per serving:$1.63
Critical Success Points
- • Whip the aquafaba to stiff peaks
- • Cook the pancakes until bubbles form before flipping
- • Achieve the right consistency of the compote without adding water
Safety Warnings
- • Be careful of burns when handling the hot pan.
- • Use a perfectly clean bowl to whip the aquafaba to avoid any contamination.
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