Aquafaba (so, egg-free) buttermilk pancakes

 Had aquafaba in the fridge, decided to use some of it in pancakes! Recipe from The Baking Fairy 

• 1 cup nondairy milk
• 2 tsp apple cider vinegar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• ¼ cup aquafaba
• ½ tsp cream of tartar
• 1 tsp vanilla extract
• ½ tsp almond extract

Instructions

1. In a cup, combine the nondairy milk and apple cider vinegar and set aside for now. After a couple of minutes, it should be thickened and a bit clumpy.
2. In a large bowl, whisk together the flour, baking powder, and sugar. Set aside.
3. In a medium bowl, combine the aquafaba and cream of tartar. Using a hand mixer, beat until light and fluffy (like egg whites would be)!
4. Now, combine the flour mixture with the milk and vinegar mixture. Add in the vanilla and almond extract, and mix gently to combine. Next, gently fold in the whipped aquafaba.
5. Now, heat up your griddle or pan and grease with oil or vegan butter. Cook the pancakes for a few minutes on each side, until golden brown and puffy.
6. Enjoy warm with maple syrup!

My thoughts: 

1. Spongy and springy in texture. I did use regular buttermilk and not the vegan buttermilk. 

2. I liked how the cream of tartar stabilized the aquafaba, would consider using that trick in other aquafaba recipes. 

3. Did not like the taste of the almond extract here. Also felt like it could benefit from salt in the recipe

4. Cooked great, no issues with uncooked middles