On Sunday, DH made pancakes! He’s not an experienced pancake maker to begin with, and this is the first attempt at vegan, gluten free pancakes. So he had a whole new learning experience! I cheated, and helped out a bit, even though he’s supposed to be making breakfast on Sunday mornings so I get a break.
Equipment
griddle (cast iron recommended)
cookie sheet
pancake turner
silicon basting brush
Ingredients
1/2 cup Bob’s Red Mill Potato Starch
1-1/4 cup flour mix (see below)
2 teaspoon granulated sugar ( Florida Crystals )
2 teaspoons baking powder (NOT baking “soda”!)
1/4 cup Ener-G Egg Replacer, reconstituted (see below)
2 tablespoons canola oil, plus more for cooking
1-1/2 cups coconut milk
GF Light Pancake/Waffle Flour Mix
1 cup Bob's Red Mill Organic Brown Rice Flour
1/2 cup Bob's Red Mill GF Sorghum Flour
1/2 cup Bob's Red Mill Organic Quinoa Flour "
Sift all flours into a bowl. Whisk together, then measure out amount needed.
Ener-G Instructions
3 teaspoons of powder whisked with 4 tablespoons warm water
Method
Mix all the dry ingredients together in a bowl with a whisk.
Mix all of the wet ingredients together in a pitcher with a whisk.
While whisking the dry ingredients, pour the wet into the dry. Whisk gently until everything is combined and there are no lumps. If the mixture looks too thin, don’t panic. It will get thicker after it sits a bit.
Set the bowl of pancake batter in the refrigerator while you set up the griddle and oven. The longer it sits in the refrigerator the better, at least 10 minutes. It takes a little while for the flours to rehydrate.
If you don’t have hungry hoards gobbling up these as fast as you make them, you can “hold” them in the oven until you are done cooking them. That way, you’ll get to sit down and eat with everyone else! Set the oven to 200 degrees and put the cookie sheet on a rack in the middle of the oven. You’ll put the pancakes on the sheet to keep them warm while you make the rest.
Put the griddle on medium heat. It is hot enough to cook pancakes when a drop of water will skitter around on it for a few minutes without completely evaporating. If the drop of water disappears immediately, it’s too hot… turn it down. If the water just sits there and stares at you, it’s not hot enough, wait a bit longer!
Just before making the pancakes, remove the batter from the refrigerator. Whisk a couple of times. If it is too thick, add a little more coconut milk. The mixture should drip thickly off the whisk and pile up a little on itself before flattening back out in the bowl.
Use a silicon basting brush to rub a little oil on the griddle.
Use a ladle or measuring cup to pour onto oiled griddle.
It’s better to make many small pancakes instead of fewer really big ones until you get used to knowing when and how to flip them.
When you first put the mix on the griddle, it will start to bubble around the edges, like this.
That’s good! That’s exactly what it is supposed to do. As they cook, they will make more bubbles, and the top will dry out, like this.
See how the left side is getting dry? They are ready to flip to the other side when it is mostly all dry, like this.
When you flip it, the other side should be golden brown, like this.
Continue to cook for a few more minutes until the side on the griddle is golden brown.
Place the cooked pancake on the cookie sheet in the oven, and continue making pancakes until the batter is gone.
Yield: About a dozen 8-inch pancakes
Notes
Don’t “beat” pancake batter! It will make the pancakes tough and chewy instead of light and fluffy. You only need to mix until there are no lumps.
Don’t burn them. When they are dry, and stop making new bubbles, it’s time to flip!
They normally take less time on the second side than they did on the first.
Conclusion
These tasted good! A little sweeter and lighter than I like, for me, but quite acceptable. My general consensus was that I would prefer this mix as a waffle, rather than a pancake. It would be light, crispy and yummy! We served them with real maple syrup and fruit filling left over from the sweet tamales!
This is a view of the inside of a pancake. It’s a little soggy from the toppings, but you can get an idea of the texture.
Oops! If you leave out the baking powder, which did happen on the first batch, they end up like art gum eraser, as in the pic below! DH was so worried about getting the flour mixture right, he missed it in the first batch! We actually threw them out and started over because they weren’t really edible!
Somewhere in every cook’s career, they forget the baking soda or baking powder in a recipe. It happens. I’ve done it. DD1 and my MIL both did it with a banana bread recipe. We’ve all made door stops. But in case you haven’t crossed that bridge of initiation yet, this is so you recognize the problem when it happens!
Enjoy!
Yield
1 dozen
Equipment Required
Ingredients1⁄2 cup Bob’s Red Mill Potato Starch 1-1⁄4 cup pancake flour mix 2 teaspoon Florida Crystals 2 teaspoons baking powder (NOT baking “soda”!) 3 teaspoons Ener-G Egg Replacer 2 tablespoons canola oil, plus more for cooking 1-1⁄2 cups coconut milk |
DirectionsMix dry ingredients in a bowl with a whisk, Whisk the Ener-G Egg Replacer with 1/4 c of water. Whisk in remaining wet ingredients. While whisking the dry ingredients, pour the wet into the dry. Whisk gently until everything is combined and there are no lumps. Place in refrigerator for at least 10 minutes. Put the griddle on medium heat. It is hot enough to cook pancakes when a drop of water will skitter around on it for a few minutes without completely evaporating. Remove the batter from the refrigerator. Whisk a couple of times. If too thick, add a little more coconut milk. Use a silicon basting brush to rub a little oil on the griddle. Use a ladle or measuring cup to pour onto oiled griddle. Cook for a few miutes until the pancake becomes dry. Flip and cook for a few minutes more. |
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