These are by far the best pancakes I've made yet. Light and extra fluffy thanks to the magical bean liquid that is chickpea brine, AKA: aquafaba. Aquafaba can be whipped to form meringues and other vegan treats that would normally need whipped egg whites to be so fluffy. In this recipe they make the texture of the pancakes much more traditional like the pancakes I remember eating growing up, minus the butter, oil, and refined sugar.
To get aquafaba, the next time you open a can of low-sodium chickpeas, save the brine in a jar for later use.
The strawberry coconut yogurt sauce topping is so delicious and naturally sweet that I barely used any maple syrup in the recipe. While whole wheat flour is not an ideal healthy whole food (whole wheat in flour form is absorbed more quickly into the body than intact grains like cracked wheat or whole wheat farina), but this dish makes a great treat for breakfast on the weekends, and because it's low-fat and oil-free you'll still feel amazing after.