Guest guest Posted September 7, 2008 Report Share Posted September 7, 2008 I had breakfast at a friend's house, and he was kind enough to cook pancakes for me using a GF mix and ground flax seed as an egg replacer. He complained that they were sticking to his griddle much more than normal pancakes do. I told him to just use more oil, but it left a sticky residue on his griddle. I think the problem was that we didn't use eggs. I'm guessing that the way the eggs cook in the batter makes the batter more congealed so the pancakes lift off the griddle easily. I don't often make pancakes for myself at home, so I don't recall if I've ever had this problem. Is there a better egg replacer that I can use? It's hard not to take it personally when someone says that my special pancakes ruined their griddle. Thanks! Katy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2008 Report Share Posted September 8, 2008 Katy, I don't know what causes the problem, but I find a workable solution is to brush liquid lecithin onto my pans very thinly before doing my gf pancakes and waffles, even though they are non-stick. It's important to let the pan heat up before putting it on, so that the thick/sticky lecithin thins out as I brush it on, otherwise, it's too easy to apply an excess that ruins the flavour and texture of the first pancake or waffle. I don't have to use lecithin on silicone baking pans (like for muffins, cakes, etc), only with the metal pans necessary for pancakes and waffles. :-) Deborah I had breakfast at a friend's house, and he was kind enough to cook pancakes for me using a GF mix and ground flax seed as an egg replacer. He complained that they were sticking to his griddle much more than normal pancakes do. I told him to just use more oil, but it left a sticky residue on his griddle. I think the problem was that we didn't use eggs. I'm guessing that the way the eggs cook in the batter makes the batter more congealed so the pancakes lift off the griddle easily. I don't often make pancakes for myself at home, so I don't recall if I've ever had this problem. Is there a better egg replacer that I can use? It's hard not to take it personally when someone says that my special pancakes ruined their griddle. Thanks! Katy . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 We just spray our griddle with non-stick spray.... I make pancakes with banana as egg, and applesauce as egg. The banana ones are fluffier and hold up better as " sandwiches, " and the ones with applesauce are better for " cutting up and eating. " We have never tried egg replacer in pancakes... HTH! Elizabeth , " Deborah Pageau " <dpageau wrote: > > Katy, I don't know what causes the problem, but I find a workable solution is to brush liquid lecithin onto my pans very thinly before doing my gf pancakes and waffles, even though they are non-stick. > > It's important to let the pan heat up before putting it on, so that the thick/sticky lecithin thins out as I brush it on, otherwise, it's too easy to apply an excess that ruins the flavour and texture of the first pancake or waffle. > > I don't have to use lecithin on silicone baking pans (like for muffins, cakes, etc), only with the metal pans necessary for pancakes and waffles. :-) > > Deborah > > > > > I had breakfast at a friend's house, and he was kind enough to cook > pancakes for me using a GF mix and ground flax seed as an egg > replacer. He complained that they were sticking to his griddle much > more than normal pancakes do. I told him to just use more oil, but it > left a sticky residue on his griddle. I think the problem was that we > didn't use eggs. I'm guessing that the way the eggs cook in the batter > makes the batter more congealed so the pancakes lift off the griddle > easily. I don't often make pancakes for myself at home, so I don't > recall if I've ever had this problem. Is there a better egg replacer > that I can use? It's hard not to take it personally when someone says > that my special pancakes ruined their griddle. > > Thanks! > Katy > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 We use flax egg replacer in pancakes and haven't had a problem. I'm kinda wondering if it was his griddle, or the flours, and not the egg replacer. On Tue, Sep 9, 2008 at 3:07 PM, mcgrawzoo <mcgrawzoo wrote: > We just spray our griddle with non-stick spray.... > > I make pancakes with banana as egg, and applesauce as egg. The > banana ones are fluffier and hold up better as " sandwiches, " and the > ones with applesauce are better for " cutting up and eating. " > > We have never tried egg replacer in pancakes... > > HTH! > Elizabeth > > --- In <%40>, > " Deborah Pageau " > <dpageau wrote: > > > > Katy, I don't know what causes the problem, but I find a workable > solution is to brush liquid lecithin onto my pans very thinly before > doing my gf pancakes and waffles, even though they are non-stick. > > > > It's important to let the pan heat up before putting it on, so that > the thick/sticky lecithin thins out as I brush it on, otherwise, it's > too easy to apply an excess that ruins the flavour and texture of the > first pancake or waffle. > > > > I don't have to use lecithin on silicone baking pans (like for > muffins, cakes, etc), only with the metal pans necessary for pancakes > and waffles. :-) > > > > Deborah > > > > > > > > > > I had breakfast at a friend's house, and he was kind enough to > cook > > pancakes for me using a GF mix and ground flax seed as an egg > > replacer. He complained that they were sticking to his griddle > much > > more than normal pancakes do. I told him to just use more oil, > but it > > left a sticky residue on his griddle. I think the problem was > that we > > didn't use eggs. I'm guessing that the way the eggs cook in the > batter > > makes the batter more congealed so the pancakes lift off the > griddle > > easily. I don't often make pancakes for myself at home, so I don't > > recall if I've ever had this problem. Is there a better egg > replacer > > that I can use? It's hard not to take it personally when someone > says > > that my special pancakes ruined their griddle. > > > > Thanks! > > Katy > > . > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 I'm curious. How much banana and/or applesauce do you use per egg called for in the recipe? --Jennifer --- On Tue, 9/9/08, mcgrawzoo <mcgrawzoo wrote: mcgrawzoo <mcgrawzoo Re: egg replacer for pancakes? Tuesday, September 9, 2008, 3:07 PM We just spray our griddle with non-stick spray.... I make pancakes with banana as egg, and applesauce as egg. The banana ones are fluffier and hold up better as " sandwiches, " and the ones with applesauce are better for " cutting up and eating. " We have never tried egg replacer in pancakes... HTH! Elizabeth Vegan-and-Gluten- Free@ .com, " Deborah Pageau " <dpageau > wrote: > > Katy, I don't know what causes the problem, but I find a workable solution is to brush liquid lecithin onto my pans very thinly before doing my gf pancakes and waffles, even though they are non-stick. > > It's important to let the pan heat up before putting it on, so that the thick/sticky lecithin thins out as I brush it on, otherwise, it's too easy to apply an excess that ruins the flavour and texture of the first pancake or waffle. > > I don't have to use lecithin on silicone baking pans (like for muffins, cakes, etc), only with the metal pans necessary for pancakes and waffles. :-) > > Deborah > > > > > I had breakfast at a friend's house, and he was kind enough to cook > pancakes for me using a GF mix and ground flax seed as an egg > replacer. He complained that they were sticking to his griddle much > more than normal pancakes do. I told him to just use more oil, but it > left a sticky residue on his griddle. I think the problem was that we > didn't use eggs. I'm guessing that the way the eggs cook in the batter > makes the batter more congealed so the pancakes lift off the griddle > easily. I don't often make pancakes for myself at home, so I don't > recall if I've ever had this problem. Is there a better egg replacer > that I can use? It's hard not to take it personally when someone says > that my special pancakes ruined their griddle. > > Thanks! > Katy > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 We use pureed veggies more than fruits, but the standard replacement is 1/4 cup plus 1 tsp of EXTRA baking powder = 1 egg. If you have a nice organic baby food, 1 jar of Stage 1 (pure one ingredient) = 1/4 cup. I keep jars of organic baby food on hand for quick egg replacement in baked goods. BL On Tue, Sep 9, 2008 at 1:09 PM, Jennifer Parrucci <poegurl22wrote: > I'm curious. How much banana and/or applesauce do you use per egg called > for in the recipe? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 I use apple sauce to replace oil in recipes (or mashed banana, which ever I have) and I use flax seed plus the appropriate amount of water to replace eggs generally, in everything. Deborah Quote Link to comment Share on other sites More sharing options...
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