EGGY PANCAKES FULL
EGGY PANCAKES FREE

EGGY PANCAKES FULL

Recently I had to change to a full on vegan diet (health reasons) so have been searching high and low for recipes to replace – vegan style – as many of my (and my family’s) favorite dishes as possible…Hotcakes being one of them.

I have been making pancakes (or hotcakes, as I was raised to call them) since the 70s. (Background included to provide that I am not a novice ) I consider myself a pretty darn good cook as I have been cooking since I could pull a chair up to the stove, and was taught by a chef and two “old school” grandmothers. Some people’s children!! Thank you for the recipe! Shame on the ones that did that! I can not understand your logic for doing that. What is your opinion on greasing the pan? Also, I just want to say that it drives me nuts when people alter a recipe (especially changing multiple ingredients) and then complain and give a bad rating. Regardless though they both had a good flavor and my daughter that is two loved them so that is what’s most important to me. The first ones were a little more gummy than the second with the oil so I preferred the ones with oil. Is this true? I used King Arthur flour and I have a very good nonstick pan so the first batch I did not use anything to grease the pan and the second time I used avocado oil. Should I be using a measuring cup for liquids or does it matter? It seems like I remember someone telling me you have to use different ones for dry and liquid. With that said, this may be a dumb question but should I use cup measurements for all ingredients and scrape the top to make it level with the dry ingredients and used these same type of cups with liquids. They need to be exact by leveling off dry ingredients and so forth.

EGGY PANCAKES FREE

I wanted to point out to some of the people commenting with terrible results that baking requires proper measurement and gluten free requires even more specific measurements. I got 12 pancakes out of the doubled recipe. I’m guessing I didn’t get much binding capacity from the apple since it wasn’t strictly “sauce,” but the psyllium made up for it. Thereafter, the rest were amazing! They cooked perfectly all the way through and the apple cinammon flavor was explosive! (I topped them with sliced banana and dipped them in maple syrup, rather than pouring the syrup over the top.) (Next time I’ll wait 15.) I oiled the cast iron and as usual, the first pancake was crap. The batter was too thin at first, but I knew that psyllium thickens with time so I let it sit for 10 minutes before cooking with it and that did the trick.

Instead of apple sauce, I used a fresh Fuji apple that I finely minced in the food processor, and I subbed sugar for the maple syrup. And I used Pacific oatmilk (which is pretty disgusting to drink, but works fine for cooking). I substituted pulverized psylliyum husks (from the coffee grinder) for the flaxmeal, only using half the quantity. For flour, I used half fonio flour and half Bob’s Redmill.

I don't think you can go wrong.I doubled the batch.

I was also surprised by how much I enjoyed the flattened cakes made with too much milk as well as the wonderfully sweet pancake I made by leaving out eggs.Īs a die-hard fan of classic diner pancakes when they're stuffed with chocolate and fruit and topped with jam or peanut butter, I'd encourage anyone to get creative with toppings and mix-ins. While I do have my favorites - *cough* super fluffy - I wouldn't turn down any of these pancakes with one exception: the baking-soda batch, which had such a potent flavor that it clung to my taste buds for about 20 minutes. Small changes to ingredients can lead to big changes in pancakes.

Eggy pancakes