FLUFFIGE PANCAKES mit veganem Ei-Ersatz I Das, in vegan! #1

That looks so fluffy. I really wouldn't have thought that. Hello everyone, it's me again, Mira. And I'm pretty excited because I'm about to have a blind date. And all I know is that Gina is about to come to me. But we've never met before. And yes, this is all happening for the first time. Is she coming? Hello. Hi Gina. Hi Mira. I'm Gina, nice to meet you. Yes, nice to meet you too. Tell me, what are you actually doing here now? Today I'm baking vegan fluffy pancakes for you and our viewers. You've already made them a few years ago and they're very popular. And I know that at the moment you want to make sure that you're a little more vegan. Or is that a complete decision? That's right. How is that for you? No, I've decided for the new year to simply replace a lot more with vegan. Okay. And to start with that, to take a lot less animal products with me. But I'm not quite there yet. I don't want to leave the bakery yet. But yes, that's why I'm very happy about alternatives. And that's why I'm really looking forward to trying the fluffy pancakes in vegan today. I don't think you'll notice a difference. And I don't think anyone will notice a difference. That's cool. And I'll say right away, I'm not a vegan myself. I've been baking for about two years. Almost mainly vegan. So for private I sometimes do it with egg or with milk. But when I bake for someone else, I always do it vegan. And I have the experience that no one notices the difference. We put a wedding cake and people are happy. Cool. Well, I'm curious. I would say we'll just start. I looked at your recipe and your recipe was super easy and super nice. Mine is a little bit more complicated. But only because I want to show you something today that you can also use for many other recipes in the vegan kitchen. And that's vegan egg whites. And it will make our pancakes totally fluffy. Wow! And if you like, then grate the lemon. Vegan egg whites. That sounds really exciting. Yes. I can't imagine how that should work. How do you do that? So what goes in there? Kichererbsen water. What? Really? Yes. Okay. That means you can take a nice can of kichererbsen the night before. Pour the water through a fine sieve and put it in the refrigerator. Yes. This helps to make the egg whites a little firmer. So, I'm going to start here with our flour. 200g, normal starch. We need that for the binding because the egg is gone. Yes. Baking powder, as you also have in your recipe. Then we have almond milk here. Here we already have our dry ingredients. Then we get a small container for almond milk here. Then we have vanilla extract here. And some cooking oil. And then we pack our zest from the lemon in here. That's nice, of course. To flavor the pancakes a little bit. Exactly. And with vegans, you always have to do a little bit with the taste. Of course, you need a little more flavor, because the flavor usually comes from the egg. And that's why I'm a big fan of just using the zest from the lemon, and then you have something fruity in the pancakes. Then we add our liquid ingredients here. And tell me, how did you get into baking vegan, even though you, as you say, don't live that vegan? About two years ago, I was asked by a friend who has a vegan caterer if I could occasionally bake vegan for him. He saw what else I baked. And then I dug a little bit into the matter and started with it. And I said, it shouldn't be a problem. And yes, that's how it has become my main focus for the last two years, baking vegan. Because it has arrived so well. Exactly, and because I found it exciting myself. A big problem that I had with vegan pastries before is that it was often too mushy for me, or the consistency wasn't right, or the taste wasn't right. And I made it a challenge for myself that a non-vegan food doesn't taste like it's vegan. That's a big challenge, probably, yes. And that it can be made with very simple ingredients. And that's why we're making it very easy today. Nice, then you can eat cake every day. Or pancakes, let's see. Or pancakes, exactly. Our base dough is now ready. We're going to make it fluffy in a moment. And for that I'll show you how to make the vegan aquafaba. Okay. This is just the drained water from a can of chickpeas. You can also use white beans. Four tablespoons, about the amount of an egg. We're using two eggs, so eight tablespoons. That's about two eggs now. You can put the rest away. It also stays in the fridge for three or four days. And I often freeze it. When I take the big cans, I often freeze it in the rest. And then I have it ready when I want to bake it next time. The chickpea water is now in here. There are two important things to keep in mind. The first is that everything has to be absolutely fat-free to whip up. Like with egg whites. Right. Okay. The second thing is that aquafaba doesn't like plastic bowls that much. Oh, okay. So it's better to whip it up in a glass bowl or a ceramic bowl. Or in a metal bowl, if you have one. And if you look on the internet, there are a lot of tips. You have to add cream stiffener. You have to add Rhinestone powder. You have to add anything. Everything is very simple. We're making the simple version today. And we're just going to add a little lemon juice. Okay. And our sugar. But first we're going to whip it up. You can see, it's becoming foamy right away. Yes, that's going really well. Now we carefully add a little lemon juice. And if it's already as foamy as it is now, then we slowly add the sugar. Not all at once, because then it will fall together again. So that's really awesome. And there we have solid peaks. My God, yes. Look at that. Real egg whites. And if you try it now, it still tastes a little like chickpeas. When it's baked, you don't taste any of it anymore. Right, very light. For macaroons, for example, it has to be a little firmer. You also make macaroons with it? I also make macaroons with it. Wow. It doesn't fall together as quickly as normal. It stays loose for a good hour, and you can just whip it up again. So even more robust than normal egg whites. Exactly. Now we have our egg whites here and our base dough. In here. Let's just fold it in a little bit. And you can also see that it becomes a very, very fluffy dough. Everything that has to do with vegan baking has to be taken into account that you don't mix the dough too much. There may be a few lumps in there. It all dissolves. And if you mix it, it usually just gets too firm. Yes, so the dough definitely becomes fluffy. You can see that now. With aquafaba, it is also important that the dough is not baked too hot, both with pancakes and with cake. That reacts a little sensitively to heat. Better start low and make it a little higher than make it too high, and then you have a mess right away. I'll turn it down a little bit. We use oil for this dough because it is very fluffy. And because of the oil, it gets a little firmer edge below and then it's easier to turn it. How do you like to eat your pancakes? With maple syrup or with cinnamon and sugar? So I like to eat my pancakes with cinnamon and sugar and fresh lemon juice. Okay, I'll have to try that. Especially because there is also apricot in it which is already a little lemon. You can also throw a few blueberries on it if you want, or as you did in your video, put apple slices on it. For wild ones, I sometimes make them with vegetables. And for those who are not vegan, I also put a little cheese on it. We can already open one of these. You can already see that. Do you see that? That looks so fluffy. I'm sure we're done here again. You can't complain, can you? You don't have to complain at all. It tastes totally awesome. Crazy. I really wouldn't have thought that. It's so delicious. And nobody says, oh, there's no egg in it or I don't like them. Yes, I would have thought that I was missing the butter the most. No, really not. Because I love butter. Unfortunately, I'm a huge fan of butter and it's also the hardest thing for me to let go when I try to stay vegan. But I don't miss it here at all. There's no reason at all to make normal pancakes. If nobody complains at home, then I've fulfilled my duty. My husband is an absolute meat eater, but he doesn't complain about pancakes. I'm not a trained pastry chef either. I taught myself everything I do. Oh, really? Yes, I'm a tutorial victim. I learned everything on the Internet. Do you think you can make one too? You can make one too. Let's swap. I just finished my sentence. Maybe we'll just throw a few blueberries on it. Cool. So, do you want to try one together before we say goodbye? Definitely. I'll take one from the top. I'll tear it off a little bit. Here we even have a little maple syrup. Where do we have our... Oh, yes. The one with lemon juice. Special tip. I'll try that now. And a little cinnamon and sugar. And then I think our team has to try it too. Otherwise they'll get nervous. The people behind the camera are nervous. I'll try it now. Good, right? Yes, great. Pancakes with lemon juice and cinnamon and sugar. The secret tip. Give us a thumbs up. Subscribe to the channel. See you soon. And now come on, as long as the pancakes are still warm.