Whipped aquafaba (the liquid from a tin of chickpeas) acts as an egg replacement in these vegan pancakes.
⅓ cup rice bran oil
¼ preserved lemon, finely chopped
3 small leeks, washed and sliced in half lengthways
135ml aquafaba liquid (drained from about 1 x 400g tin of chickpeas)
240g plain flour
pinch of salt
1 tsp baking powder
300ml almond milk
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground cumin
½ tbsp harissa (or to taste; heat varies between brands)
coconut oil for frying
1 cup smoked almonds, roughly chopped
2-3 tbsp per serve coconut yoghurt
½ tsp hot sauce (optional)
Preheat the oven to 160C
Place the leeks in a high sided roasting tray, pour over oil and scatter with chopped preserved lemon.
Roast in the oven for 45 minutes to an hour, or until the leeks are toasted, brown on top and soft to the touch. If you are concerned the pieces of chopped preserved lemon are taking on too much colour, cover the roasting tray with foil midway through cooking, and remove the foil for the last five minutes of cooking.
Whisk the aquafaba in a stand mixer, to stiff peaks (about 10 minutes).
In a separate bowl, add the flour, salt, baking powder and herbs then beat in the almond milk and harissa paste until smooth. Gently fold the whipped aquafaba into the batter.
Heat a non-stick frying pan over medium heat. Once hot, add a little coconut oil and swirl around the pan. Spoon a ladleful of pancake batter into the pan and cook. Wait until bubbles appear across the entire pancake (about 2 minutes) before flipping and cooking the other side for an additional 2 minutes. You will have to do this in batches, so keep the pancakes warm under foil or in a low oven until ready to serve.
Serve 1 to 2 pancakes per person, top with a few pieces of roasted leek then scatter with herbs and nuts. Dollop the coconut yoghurt to the side and top it with an additional splash of hot sauce, if using.