Vegan BreakFast
I made beautiful sausage and pancakes, from one can of chickpeas! First thing we are going to do is drain our chickpeas but we want to save the liquid, also known as aquafaba. Put the liquid off to the side and dump the chickpeas into the food processor along with about two tablespoons of fresh sage, one tablespoon of fresh thyme, a teaspoon of fennel, a teaspoon of crushed red pepper, a half teaspoon baking powder, a pinch of nutmeg, salt, pepper, and maple syrup. Pulse this a few times to mix but we don’t want to pulse it completely. I add about two tablespoons of all purpose flour then pulse it together. If you like this recipe check out this one too! and this one!
Sausage
Now it is time to make lightly packed chickpea meatballs then squish them into a puck. Once they are shaped, toss them in the freezer for about forty five minutes. In my mixer I’m whipping together the aquafaba and sugar for six minutes. Set that aside, then in a bowl add two cups of flour, two teaspoons of baking powder, a half teaspoon of baking soda, and one teaspoon of kosher salt. This recipe calls for lemon and lemon zest but I don’t have any so I’m adding about a half teaspoon of lactic acid instead.
Pancakes
In another bowl we add one and two thirds cup of vegan milk, a quarter cup of avocado oil, two teaspoons of vanilla extract, rice vinegar, a pinch of a soy lecithin (you don’t have to add this, it’ll just help keep the pancakes fairly moist). Now we just need to fold the dry ingredients into the wet. Once you’ve mixed a little add in some of the aquafaba mixture and fold it in. Once that first part is mixed in then you can just add the rest in and fold it together.
Time to Cook
We need to set both of our pans to a medium/low heat, let them heat up for a few minutes. Then toss in some vegan butter. Then add in the sausage and once one side is brown, flip it over. Repeat with all of them until they are a nice golden brown. The pancakes are going to cook just like regular pancakes. Once everything is done I plate it up together, add one some more vegan butter and top with maple syrup.
Taste Test
This whole breakfast was based on a can of chickpeas! Wow, are these pancakes fluffy! These taste like any regular pancake. They are so good, they melt in your mouth! The sausages really smell and taste like sausage! The texture is very smooth and they go perfect with the pancakes. This is an amazing vegan breakfast! Watch the full video here!
One Can Of Chickpeas Could Change The Way You Think About Breakfast
Ingredients
- 1 can chickpeas
- 2 tbsp fresh sage
- 1 tbsp fresh thyme
- 1 tsp fennel
- 1 tsp crushed red pepper
- 2.5 tsp baking powder
- pinch nutmeg
- salt
- pepper
- maple syrup
- 2 tbsp all purpose flour
- sugar
- 2 cup flour
- .5 tsp baking soda
- 1 tsp kosher salt
- .5 tsp lactic acid
- 1 2/3 cup vegan milk
- 1/4 cup avocado oil
- 2 tsp vanilla extract
- rice vinegar
Instructions
- Drain chickpeas but save the liquid. Put the liquid to the side and dump the chickpeas into food processor with sage, thyme, fennel, crushed red pepper, baking powder, nutmeg, salt, pepper, and maple syrup. Pulse, add flour, then pulse again.
- Use this to make meatballs, then squish into a puck shape. Put in the freezer for 45 minutes.
- In mixer whip together aquafaba and sugar for 6 minutes. Set it aside.
- In bowl add flour, baking powder, baking soda, lactic acid and kosher salt.
- In another bowl I add vegan milk, avocado oil, vanilla extract, and rice vinegar. Now fold the dry ingredients into the wet ones. Then add some aquafaba whip and fold that in. Once the first part is mixed, add the rest and fold together.
- Set two pans to a medium/low heat, add vegan butter. Add in sausages and cook until both sides are golden brown. The pancakes cook like regular pancakes, enjoy!