- 1 1/2 Cups Gluten-Free All Purpose Flour or All Purpose Flour for glutenous variety
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 Tbsp Agave
- 3-4 Tbsp Dairy Free Milk; Divided
- 1/2 Cup Aquafaba
- 1 tsp Apple Cider Vinegar
- Oats for Sprinkling
- Preheat the oven to 400 Degrees F. Grease a baking sheet or line a pan with parchment paper. May also bake in a casserole dish.
- Combine the aquafaba, agave, apple cider vinegar and 2 tbsp. of the dairy free milk together in a small bowl. Whisk together until it bubbles up.
- Mix the dry ingredients together in a medium sized bowl: gluten-free all purpose flour, baking powder, baking soda and salt. Feel free to add any additional flavors or dry herbs.
- Make a well in the flour and add the wet mixture. Mix until well combined avoiding over-mixing.
- Use a 1/3 cup to scoop out and place on prepared pan. Leave a small space between them. Brush with the balance of dairy free milk and sprinkle with oats, sesame or chia seeds, onion or as desired. A little nutritional yeast on top is yummy!
- Bake 10-20 minutes, our oven gets a little hot so mine was more like 10 though at a lower temperature may go up to 20-25. You'll know they are done when they are golden, and when you flick the backside it sounds hollow. You can also try a toothpick until clean. Once done, rest on pan for 10 minutes covered to keep warm, serve and enjoy!
- What is Aquafaba? "Aquafaba is the name of the cooking liquid of beans and other legumes. You may know it as the commonly discarded liquid found in retail cans." The most common is often Garbanzo bean liquid which is what was featured in this recipe.
- You can also reduce the aquafaba to around 1/3 cup and add 2 tbsp of olive oil or coconut oil. Though the oil-free is heart-healthier and still tastes great!
- Inspiration and adaption is a combination found from both of the talented bloggers YummyTummy and VeganRicha with my own variety.