We make Almond Yogurt about every two weeks. When a new batch is done, I like using it for a sourdough batter, like this one.
2 1/4 cups all purpose gluten-free flour (We use Bob’s Red Mill)
2 teaspoons baking powder
2 Tablespoons ground flax seeds
2 cups unsweetened plant milk
1/2 cup unsweetened nondairy yogurt
1/2 cup Aquafaba
1 tablespoon vegan sugar
1 teaspoon vanilla
oil or vegan butter for the griddle
In a bowl mix together the flour, baking powder and flax seeds. In a separate bowl blend the wet ingredients: plant milk, nondairy yogurt and vanilla.
Using a stand mixer, beat the aguafaba until it forms stiff peaks. While the mixer is running, slowly add in the sugar and beat for another 5 minutes.
Grease a cast iron griddle or other pan suitable for making pancakes and turn to medium heat. While the pan heats up, complete the batter.
Pour the milk/yogurt mixture into the flour and mix together until well incorporated.
Gently fold the aquafaba into the batter.
Pour 1/4 cup of batter on the griddle. When the top looks dry (about a minute), flip the crepe and cook another minute. Repeat with remaining batter. Depending on the pan you use, you may need to brush more oil or vegan butter on the pan to keep from sticking.
Makes about 24 4-inch pancakes.
Tip: Preheat oven to 200oF and place crepes on a baking sheet on the middle rack to stay warm while the rest are being made.