Add the aquafaba from 1 can of chickpeas, 1/2 teaspoon baking powder, and 1/2 teaspoon corn starch to a large mixing bowl.

Whip the aquafaba mixture with an electric hand mixer until it forms stiff peaks.

Whisk the all-purpose flour, granulated sugar, remaining 1 teaspoon baking powder, plant milk, and 2 tablespoons applesauce in a second large mixing bowl.

Fold the whipped aquafaba gently into the batter until no large streaks remain.

Heat 1 tablespoon vegetable oil in a large frying pan over medium heat.

Pour half of the batter into the hot frying pan and cover the pan with its lid.

Cook the pancake covered for about 5 minutes, until the underside is golden and the top is mostly set.

Flip the pancake with a turner spatula and cook the second side until golden, about 2 to 3 minutes.

Tear the cooked pancake into bite-size pieces and scramble them in the pan until lightly browned.

Transfer the Kaiserschmarren to plates and serve with the applesauce for serving.

Repeat the cooking process with the remaining batter, adding more vegetable oil if the pan is dry.