Tried canned chickpea water as an egg swap in my pancakes and the stack came out flatter than a tortilla

James Dixon · 2026-10-25T10:15:05.24727+00:00

Last Saturday I was out of eggs and already had the griddle hot, so I drained a can of chickpeas and whipped the liquid with a fork for about 3 minutes like some blog told me to. I used 3 tablespoons of that foam in place of one egg in my usual pancake batter, and the first pour spread out super thin and never puffed, more like a crepe than a pancake. The taste was fine honestly, a little beany but the syrup covered it, and my kid ate two before asking why they looked funny. What I learned is that the foam dies fast, so if you let the batter sit even 5 minutes before cooking, you lose the lift, and a fork probably is not whipping it enough anyway. I read afterward that people chill the liquid first and use a real mixer, which I skipped because I was hungry and lazy. Half a can of chickpeas also gave me a side of roasted chickpeas with the same batch, so the $0.89 can did double duty. Curious if anyone here gets actual fluffy pancakes from aquafaba, or if I should just keep a box of powdered egg on the shelf for backup.

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Tried canned chickpea water as an egg swap in my pancakes and the stack came out flatter than a tortilla | Canned Food Hacks - Free To Speak