| 400 g | canned chickpeas |
| 1 tsp | whipped cream stabilizer |
| ½ tsp | vanilla extract |
| ¼ tsp | salt |
| 200 g | flour |
| 3 tbsp | sugar |
| 1 tsp | baking powder |
| 300 ml | oat milk |
| 50 g | margarine |
| 50 ml | sparkling water |
| 50 g | raisins |
| vegetable oil (for frying) | |
| confectioner’s sugar (for serving) |
Place a fine sieve over a bowl and drain the canned chickpeas. The reserved liquid in the bowl is aquafaba. You should have approx. 100 ml (1/2 cup) aquafaba per 400 g/14 oz. can of chickpeas. Add aquafaba, whipped cream stabilizer, vanilla extract, and salt to a stand mixer with whisks, and whisk for approx. 10 min., or until the mixture is stiff. You can also use a hand mixer for this. The volume should increase significantly.
In another bowl, mix flour, sugar, and baking powder together. Add plant-based milk and melted margarine and stir until a smooth batter forms. Stir in sparkling water, then gently fold in the beaten aquafaba.
Heat margarine or vegetable oil in a large nonstick pan over medium heat. The batter is enough for 2 - 3 servings, so don't add everything at once. Fill the batter up approx. 1-cm (0.5-inch) high. If desired, sprinkle with some raisins. Fry over medium-low heat until the surface of the batter is bubbly and not moist anymore. The pancakes should be golden brown on the bottom. Flip and keep frying for approx. 1 - 2. min on the other side. Use two forks to pull apart the pancake into smaller chunks. Keep frying until the batter is cooked through.
Dust vegan Kaiserschmarrn with confectioner's sugar and serve just like that, or with jam or apple purée. Enjoy!
