Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Hi All, I really need your help! Not too long ago, I posted a question about making GF vegan pancakes. There were lots of answers and suggestions. I've experimented, I've substituted, I've tried different flour mixes, and I just can't seem to get it right. No matter what combinations I try, the pancakes ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better description would be that they don't seem to finish cooking, matter how long I leave them on the griddle. Could it be that GF vegan pancakes just can't be made? I even went online this morning and did an extensive search for the difference between baking powder and baking soda, thinking maybe that would provide some insight. If you have a recipe that you use and have found success with, I would so appreciate knowing exactly what you follow. And if so, are your pancakes fluffy? Thank you! Ellen www.Iamglutenfree.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Ellen--I've found good gf, vegan pancakes pretty elusive, too. A couple of weeks ago, I tried making them with a sourdough starter (with baking soda added for lift just a minute before I started putting the batter in the pan), and they came out like the pancakes I remember from before going gf! Fluffy, cooked through, mild-flavored, etc. I don't have a recipe that's right to share (I think the results---as far as taste goes---would depend heavily on which flours you were using in your sourdough mix, but that's one route you can try. I'm not a huge pancake fan generally, but I've made these about three times in two weeks because I have liked them so much (and because I hate throwing away the part of the starter that's left when I feed it). Sally On Mon, Apr 20, 2009 at 10:00 AM, birdwoman5151 <birdwoman5151wrote: > > > Hi All, > > I really need your help! Not too long ago, I posted a question about making > GF vegan pancakes. There were lots of answers and suggestions. I've > experimented, I've substituted, I've tried different flour mixes, and I just > can't seem to get it right. No matter what combinations I try, the pancakes > ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better > description would be that they don't seem to finish cooking, matter how long > I leave them on the griddle. > > Could it be that GF vegan pancakes just can't be made? I even went online > this morning and did an extensive search for the difference between baking > powder and baking soda, thinking maybe that would provide some insight. > > If you have a recipe that you use and have found success with, I would so > appreciate knowing exactly what you follow. And if so, are your pancakes > fluffy? > > Thank you! > > Ellen > www.Iamglutenfree.blogspot.com > > > -- " If a person everyday honestly strives to get at the heart of a matter and glean the truth out of the complexity of this world and we human beings through the written word, then that person is a writer, in my opinion. " --Ray Bradbury Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Have you tried using a cast-iron skillet or griddle? I have had the same problems you describe, and that was recently suggested to me. Someone on the list said that when she uses cast-iron, they are fluffy, and without it, they are gummy. I have not yet tried it, but I am going to very soon. I will post my results when I do. Hugs, Jill --- On Mon, 4/20/09, birdwoman5151 <birdwoman5151 wrote: birdwoman5151 <birdwoman5151 Pancakes revisited Monday, April 20, 2009, 8:00 AM Hi All, I really need your help! Not too long ago, I posted a question about making GF vegan pancakes. There were lots of answers and suggestions. I've experimented, I've substituted, I've tried different flour mixes, and I just can't seem to get it right. No matter what combinations I try, the pancakes ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better description would be that they don't seem to finish cooking, matter how long I leave them on the griddle. Could it be that GF vegan pancakes just can't be made? I even went online this morning and did an extensive search for the difference between baking powder and baking soda, thinking maybe that would provide some insight. If you have a recipe that you use and have found success with, I would so appreciate knowing exactly what you follow. And if so, are your pancakes fluffy? Thank you! Ellen www.Iamglutenfree. blogspot. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 We've always had great luck with gluten-free, vegan pancakes. I've used either a cast iron or a nonstick griddle. The cast-iron does seem to work a bit better. My favorite recipe comes from Living Without magazine. I just use their regular all-purpose flour blend, which I always have on hand and canola oil instead of coconut oil. They have always turned out nice and fluffy and cooked through. --Shawn http://www.livingwithout.com/recipes/aprmay09-egg-free-pancakes.html Egg-Free Pancakes The flavor and texture of these pancakes are the same as pancakes made with eggs and milk. 2 cups Gluten-Free Breakfast Flour Blend 2 tablespoons baking powder ¼ teaspoon salt ¼ teaspoon ground nutmeg 1¼ cups unflavored soda water or seltzer water, room temperature, divided 9 tablespoons flax gel* 2 tablespoons agave syrup or honey 4 tablespoons coconut oil, melted 1.. In a large bowl, sift or whisk all the dry ingredients. 2.. In a separate bowl, whisk half the soda water with flax gel, agave syrup and coconut oil until blended. Add mixture to the flour mixture and stir until just combined. Batter should have small lumps. 3.. Add remaining soda water and gently stir. Do not over mix. 4.. Heat a non-stick griddle or cast iron skillet wiped with a small amount of oil over medium heat. If using an electric griddle, heat to 300-325 degrees. Pour 2 to 3 tablespoons of batter onto the hot griddle and cook until the surface is covered with small bubbles that begin to pop, about 1 to 2 minutes. Flip pancakes and cook the other side for another minute or until golden brown. Transfer to a warming oven while you cook remaining pancakes. Recipe by Sueson Vess. Each serving contains 300 calories, 11g total fat, 8g saturated fat, 0g trans fat, 0mg cholesterol, 48g carbohydrate, 306mg sodium, 2g fiber, 6g protein. *TIP: To make flax gel, place 3 tablespoons whole flaxseed in a blender and add 9 tablespoons boiling water. Let sit for 3 minutes and then blend on the highest speed until mixture is gelatinous. Alternatively, combine 3 tablespoons flaxmeal with 9 tablespoons hot water. Let sit, stirring occasionally, for about 10 minutes or until thickened. Flax gel will keep in the refrigerator for up to 1 week. Gluten-Free Breakfast Flour Blend Use this blend to make pancakes and waffles. 2 cups white or brown rice flour ¾ cup tapioca starch ¾ cup sweet rice flour ¼ cup potato starch, arrowroot or corn starch ¼ cup arrowroot 2 teaspoons xanthan gum or guar gum Mix all ingredients until well combined. Each cup contains 520 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2 mg sodium, 120g carbohydrate, 3g fiber, 6g protein. TIP: Try our All-Purpose Flour Blend and add ½ teaspoon xanthan gum for each cup of flour blend used. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Shawn, Thank you for this recipe. I am going to try it soon, possibly tonight, for dinner! Jill --- On Mon, 4/20/09, Shawn Vogt Sween <shawn_vogt wrote: Shawn Vogt Sween <shawn_vogt Re: Pancakes revisited Monday, April 20, 2009, 9:08 AM We've always had great luck with gluten-free, vegan pancakes. I've used either a cast iron or a nonstick griddle. The cast-iron does seem to work a bit better. My favorite recipe comes from Living Without magazine. I just use their regular all-purpose flour blend, which I always have on hand and canola oil instead of coconut oil. They have always turned out nice and fluffy and cooked through. --Shawn http://www.livingwi thout.com/ recipes/aprmay09 -egg-free- pancakes. html Egg-Free Pancakes The flavor and texture of these pancakes are the same as pancakes made with eggs and milk. 2 cups Gluten-Free Breakfast Flour Blend 2 tablespoons baking powder ¼ teaspoon salt ¼ teaspoon ground nutmeg 1¼ cups unflavored soda water or seltzer water, room temperature, divided 9 tablespoons flax gel* 2 tablespoons agave syrup or honey 4 tablespoons coconut oil, melted 1.. In a large bowl, sift or whisk all the dry ingredients. 2.. In a separate bowl, whisk half the soda water with flax gel, agave syrup and coconut oil until blended. Add mixture to the flour mixture and stir until just combined. Batter should have small lumps. 3.. Add remaining soda water and gently stir. Do not over mix. 4.. Heat a non-stick griddle or cast iron skillet wiped with a small amount of oil over medium heat. If using an electric griddle, heat to 300-325 degrees. Pour 2 to 3 tablespoons of batter onto the hot griddle and cook until the surface is covered with small bubbles that begin to pop, about 1 to 2 minutes. Flip pancakes and cook the other side for another minute or until golden brown. Transfer to a warming oven while you cook remaining pancakes. Recipe by Sueson Vess. Each serving contains 300 calories, 11g total fat, 8g saturated fat, 0g trans fat, 0mg cholesterol, 48g carbohydrate, 306mg sodium, 2g fiber, 6g protein. *TIP: To make flax gel, place 3 tablespoons whole flaxseed in a blender and add 9 tablespoons boiling water. Let sit for 3 minutes and then blend on the highest speed until mixture is gelatinous. Alternatively, combine 3 tablespoons flaxmeal with 9 tablespoons hot water. Let sit, stirring occasionally, for about 10 minutes or until thickened. Flax gel will keep in the refrigerator for up to 1 week. Gluten-Free Breakfast Flour Blend Use this blend to make pancakes and waffles. 2 cups white or brown rice flour ¾ cup tapioca starch ¾ cup sweet rice flour ¼ cup potato starch, arrowroot or corn starch ¼ cup arrowroot 2 teaspoons xanthan gum or guar gum Mix all ingredients until well combined. Each cup contains 520 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2 mg sodium, 120g carbohydrate, 3g fiber, 6g protein. TIP: Try our All-Purpose Flour Blend and add ½ teaspoon xanthan gum for each cup of flour blend used. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 I don't have an answer to your pancake question as I've been struggling with the same thing. I finally found a pancake recipe I like but they are still sort of wet, definitely not fluffy. That's been good enough for me for the time being. On that topic, though, does anybody have a vegan/GF waffle recipe that works in a waffle iron? I have tried at least 5 waffle recipes and have not yet found one that works in a waffle iron. They normally break apart, but this weekend the stuff was so sticky that I couldn't even open the waffle iron! This stuff is so expensive to keep throwing out but we really love waffles and miss them. If anybody as something that has worked well, please let me know. Amy , " birdwoman5151 " <birdwoman5151 wrote: > > Hi All, > > I really need your help! Not too long ago, I posted a question about making GF vegan pancakes. There were lots of answers and suggestions. I've experimented, I've substituted, I've tried different flour mixes, and I just can't seem to get it right. No matter what combinations I try, the pancakes ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better description would be that they don't seem to finish cooking, matter how long I leave them on the griddle. > > Could it be that GF vegan pancakes just can't be made? I even went online this morning and did an extensive search for the difference between baking powder and baking soda, thinking maybe that would provide some insight. > > If you have a recipe that you use and have found success with, I would so appreciate knowing exactly what you follow. And if so, are your pancakes fluffy? > > Thank you! > > Ellen > www.Iamglutenfree.blogspot.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 Have you checked out's Van's wheat free waffles? http://www.vansfoods.com/product-select/gluten-free They are really good and worth the cost when you factor in how much you waste in the the process of trying to make them! They have pancakes now too! They also have french toast, which I really didn't care for! The apple cinnamon waffles are to die for (IMO)! I've never really been fond of pancakes so I just don't bother with them. Once though my bf made me some blueberry pancakes and his trick was to make the batter thin so they where almost like a crape. Not exactly what you want but they where really good and if your really craving pancakes it just might be good enough to satisfy you. I think he just used BRM all purpose gf flour, some rice milk, an egg replacer, a little nutmeg, a splash of vanilla and some frozen blueberries. Not sure of the ratio. He just winged it as he always does. He puts vanilla in everything too so I'm sure that would be optional, and the nutmeg too! They really made the difference in flavor for me though! On Mon, Apr 20, 2009 at 9:36 PM, Amy <awilkins23 wrote: > > > I don't have an answer to your pancake question as I've been struggling > with the same thing. I finally found a pancake recipe I like but they are > still sort of wet, definitely not fluffy. That's been good enough for me for > the time being. > > On that topic, though, does anybody have a vegan/GF waffle recipe that > works in a waffle iron? I have tried at least 5 waffle recipes and have not > yet found one that works in a waffle iron. They normally break apart, but > this weekend the stuff was so sticky that I couldn't even open the waffle > iron! This stuff is so expensive to keep throwing out but we really love > waffles and miss them. If anybody as something that has worked well, please > let me know. > > Amy > > > --- In <%40>, > " birdwoman5151 " <birdwoman5151 wrote: > > > > Hi All, > > > > I really need your help! Not too long ago, I posted a question about > making GF vegan pancakes. There were lots of answers and suggestions. I've > experimented, I've substituted, I've tried different flour mixes, and I just > can't seem to get it right. No matter what combinations I try, the pancakes > ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better > description would be that they don't seem to finish cooking, matter how long > I leave them on the griddle. > > > > Could it be that GF vegan pancakes just can't be made? I even went online > this morning and did an extensive search for the difference between baking > powder and baking soda, thinking maybe that would provide some insight. > > > > If you have a recipe that you use and have found success with, I would so > appreciate knowing exactly what you follow. And if so, are your pancakes > fluffy? > > > > Thank you! > > > > Ellen > > www.Iamglutenfree.blogspot.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 In my opinion, Van's waffles are okay in a pinch, though the consistency is more like they were pressed together instead of baked into one uniform item, and they don't hold a candle to real waffles fresh from a waffle iron. Karina's pumpkin waffle recipe is good: http://glutenfreegoddess.blogspot.com/2008/10/pumpkin-waffles.html For *really* crispy waffles---almost a waffle-cookie kind of thing, the brown rice waffle recipe that someone (LaDonna?) posted a while back also worked. I'm still seeking out a way to make basic gluten-free, egg-free, dairy-free, soy-free Belgian waffles that come out like the very eggy kinds. I miss what eggs offer to those. Waffles on weekends used to be a staple of ours. Sally On Mon, Apr 20, 2009 at 11:46 PM, Jae Jones <recyclednew wrote: > > > Have you checked out's Van's wheat free waffles? > http://www.vansfoods.com/product-select/gluten-free > They are really good and worth the cost when you factor in how much you > waste in the the process of trying to make them! They have pancakes now > too! > They also have french toast, which I really didn't care for! The apple > cinnamon waffles are to die for (IMO)! > > I've never really been fond of pancakes so I just don't bother with them. > Once though my bf made me some blueberry pancakes and his trick was to make > the batter thin so they where almost like a crape. Not exactly what you > want > but they where really good and if your really craving pancakes it just > might > be good enough to satisfy you. I think he just used BRM all purpose gf > flour, some rice milk, an egg replacer, a little nutmeg, a splash of > vanilla > and some frozen blueberries. Not sure of the ratio. He just winged it as he > always does. He puts vanilla in everything too so I'm sure that would be > optional, and the nutmeg too! They really made the difference in flavor for > me though! > > > On Mon, Apr 20, 2009 at 9:36 PM, Amy <awilkins23<awilkins23%40>> > wrote: > > > > > > > I don't have an answer to your pancake question as I've been struggling > > with the same thing. I finally found a pancake recipe I like but they are > > still sort of wet, definitely not fluffy. That's been good enough for me > for > > the time being. > > > > On that topic, though, does anybody have a vegan/GF waffle recipe that > > works in a waffle iron? I have tried at least 5 waffle recipes and have > not > > yet found one that works in a waffle iron. They normally break apart, but > > this weekend the stuff was so sticky that I couldn't even open the waffle > > iron! This stuff is so expensive to keep throwing out but we really love > > waffles and miss them. If anybody as something that has worked well, > please > > let me know. > > > > Amy > > > > > > --- In <%40> > <%40>, > > " birdwoman5151 " <birdwoman5151 wrote: > > > > > > Hi All, > > > > > > I really need your help! Not too long ago, I posted a question about > > making GF vegan pancakes. There were lots of answers and suggestions. > I've > > experimented, I've substituted, I've tried different flour mixes, and I > just > > can't seem to get it right. No matter what combinations I try, the > pancakes > > ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a > better > > description would be that they don't seem to finish cooking, matter how > long > > I leave them on the griddle. > > > > > > Could it be that GF vegan pancakes just can't be made? I even went > online > > this morning and did an extensive search for the difference between > baking > > powder and baking soda, thinking maybe that would provide some insight. > > > > > > If you have a recipe that you use and have found success with, I would > so > > appreciate knowing exactly what you follow. And if so, are your pancakes > > fluffy? > > > > > > Thank you! > > > > > > Ellen > > > www.Iamglutenfree.blogspot.com > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 > On that topic, though, does anybody have a vegan/GF waffle recipe > that works in a waffle iron? If you're interested in pumpkin waffles, I have a recipe on my blog that uses rice and sorghum flours and it works well for me: http://blog.fatfreevegan.com/2008/09/gluten-free-pumpkin-waffles.html Read through the comments. Some people had trouble with them being too thin or thick, but they found ways around the problems and most got them to come out great in the end. Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 The Van's waffles are really fantastic. My 1-yr-old just had one for breakfast As for fluffy pancakes, I use a trick I read in a vegan cookbook (not sure which one): Using a consistently hot pan (our cast iron works great), pour out pancake batter, wait for bubbles to form, flip pancake and cover the pan! This helps cook the inside of the pancakes. They come out fluffy every time! Hope this helps. --- On Mon, 4/20/09, Jae Jones <recyclednew wrote: Jae Jones <recyclednew Re: Re: Pancakes revisited Monday, April 20, 2009, 11:46 PM Have you checked out's Van's wheat free waffles? http://www.vansfood s.com/product- select/gluten- free They are really good and worth the cost when you factor in how much you waste in the the process of trying to make them! They have pancakes now too! They also have french toast, which I really didn't care for! The apple cinnamon waffles are to die for (IMO)! I've never really been fond of pancakes so I just don't bother with them. Once though my bf made me some blueberry pancakes and his trick was to make the batter thin so they where almost like a crape. Not exactly what you want but they where really good and if your really craving pancakes it just might be good enough to satisfy you. I think he just used BRM all purpose gf flour, some rice milk, an egg replacer, a little nutmeg, a splash of vanilla and some frozen blueberries. Not sure of the ratio. He just winged it as he always does. He puts vanilla in everything too so I'm sure that would be optional, and the nutmeg too! They really made the difference in flavor for me though! On Mon, Apr 20, 2009 at 9:36 PM, Amy <awilkins23 > wrote: > > > I don't have an answer to your pancake question as I've been struggling > with the same thing. I finally found a pancake recipe I like but they are > still sort of wet, definitely not fluffy. That's been good enough for me for > the time being. > > On that topic, though, does anybody have a vegan/GF waffle recipe that > works in a waffle iron? I have tried at least 5 waffle recipes and have not > yet found one that works in a waffle iron. They normally break apart, but > this weekend the stuff was so sticky that I couldn't even open the waffle > iron! This stuff is so expensive to keep throwing out but we really love > waffles and miss them. If anybody as something that has worked well, please > let me know. > > Amy > > > Vegan-and-Gluten- Free@ .com<Vegan-and-Gluten- Free%40grou ps.com>, > " birdwoman5151 " <birdwoman5151@ ...> wrote: > > > > Hi All, > > > > I really need your help! Not too long ago, I posted a question about > making GF vegan pancakes. There were lots of answers and suggestions. I've > experimented, I've substituted, I've tried different flour mixes, and I just > can't seem to get it right. No matter what combinations I try, the pancakes > ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better > description would be that they don't seem to finish cooking, matter how long > I leave them on the griddle. > > > > Could it be that GF vegan pancakes just can't be made? I even went online > this morning and did an extensive search for the difference between baking > powder and baking soda, thinking maybe that would provide some insight. > > > > If you have a recipe that you use and have found success with, I would so > appreciate knowing exactly what you follow. And if so, are your pancakes > fluffy? > > > > Thank you! > > > > Ellen > > www.Iamglutenfree. blogspot. com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 Ellen... GF vegan pancakes are something I've never had a problem with at all, but I think that is because I got lucky with the regular recipe that I converted. It was one of the very first things I made when I went GF and at the same time had to omit dairy and egg. The only time I had a problem with gooiness was when I tried adding xanthan gum to my batter. The recipe is very simple: 1 C GF flour blend (I usually use predominantly rice flour, but you can sub with another milled grain like sorghum, millet, etc. use a mix of about 2:1 or even 3:1 grain to starch, which can be tapioca, corn or potato starch) 1-3 tsp vegan sugar/sweetner (use the lesser amount if using agave, or omit completely) 1 tsp. baking POWDER 1/2 tsp baking SODA 1/4 tsp salt ~3 T oil (add more if your cakes keep sticking after the first sacrificial pancake is done) 1/2 to 3/4 cup non-dairy milk soured with 2 tsp lemon juice or vinegar (mix together and let sit for a few minutes until thick) Mix all ingredients together, adjusting amount of liquid to your preference (you might need to experiment). Pour a ladel-full onto a hot non-stick or cast-iron pan that has just a bare teaspoon of oil in it. After the first pancake you won't need to re-oil the pan. When bubbles rise to the surface and pop, flip pancake. It is important to keep the pan hot - if the flip side is getting too brown, slide the spatula under the pancake to break the seal between the cake and the pan. It will keep cooking but stop browning. I don't always like the flavor of rice flour, but I also don't always want the distinct flavor of some of the other GF flours we use. I've found that adding a hint (i.e. ~1/16 to 1/8 tsp) of cardamom or allspice will mask the rice flour blandness without themselves becoming the dominating flavor. I use the exact same recipe for waffles with one exception - I've found that adding ~2T of arrowroot starch makes the waffles crispy on the outside and soft on the inside, and they stay that way even after sitting on the counter for a while. Although, where I live we have fairly low humidity so I can't vouch for the cripness of these waffles in, say, Florida in July. But I have found that when I don't use the arrowroot starch my waffles will get wimpy once they have cooled, even in my dry climate. I've also used the same basic recipe to make crepes, except I omit the baking soda and the lemon juice/vinegar and just use regular non-dairy milk (soymilk for me). Make the batter really thin, pour ~1/8-1/4 cup batter into a very hot crepe pan and swirl to coat entire bottom of pan. Cook until the edges curl up from the pan. If you want you can flip and brown the back side, but it isn't necessary. I honestly can't tell any difference between GF vegan crepes and " regular " GF crepes, nor do I remember the " original " recipe tasting any better than these do. The original recipe was a wedding present 19 years (and 2 marriages) ago, and was presented to me as a " secret family recipe. " It has been one of my favorites ever since. Even my non-vegan non-GF friends have admitted my conversion is pretty darn good. The highest compliment I've gotten is: " These have no wheat in them?Really? No eggs or milk either???? Wow. Please pass the syrup. " Andrea in Alaska Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 Ellen, Sorry if this sounds to simple or already tried but sometimes with some recipes I put a lid on the pancakes until I flip them. It sets up a sort of Oven-like system and they cook better inside. Hope this helps! <Hi All, <I really need your help! Not too long ago, I posted a question about making GF vegan <pancakes. There were lots of answers and suggestions. I've experimented, I've substituted, I've tried different flour mixes, and I just can't seem to get it right. No matter what combinations I try, the pancakes ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better description would be that they don't seem to finish cooking, matter how long I leave them on the griddle. Could it be that GF vegan pancakes just can't be made? I even went online this morning and did an extensive search for the difference between baking powder and baking soda, thinking maybe that would provide some insight. If you have a recipe that you use and have found success with, I would so appreciate knowing exactly what you follow. And if so, are your pancakes fluffy? Thank you! Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 , Jae Jones <recyclednew wrote: > > Have you checked out's Van's wheat free waffles? > http://www.vansfoods.com/product-select/gluten-free > They are really good and worth the cost when you factor in how much you > waste in the the process of trying to make them! They have pancakes now too! > They also have french toast, which I really didn't care for! The apple > cinnamon waffles are to die for (IMO)! They look great but tons of stuff we can't have in them > > I've never really been fond of pancakes so I just don't bother with them. > Once though my bf made me some blueberry pancakes and his trick was to make > the batter thin so they where almost like a crape. Not exactly what you want > but they where really good and if your really craving pancakes it just might > be good enough to satisfy you. I think he just used BRM all purpose gf > flour, some rice milk, an egg replacer, a little nutmeg, a splash of vanilla > and some frozen blueberries. Not sure of the ratio. He just winged it as he > always does. He puts vanilla in everything too so I'm sure that would be > optional, and the nutmeg too! They really made the difference in flavor for > me though! Thanks for the idea! > > On Mon, Apr 20, 2009 at 9:36 PM, Amy <awilkins23 wrote: > > > > > > > I don't have an answer to your pancake question as I've been struggling > > with the same thing. I finally found a pancake recipe I like but they are > > still sort of wet, definitely not fluffy. That's been good enough for me for > > the time being. > > > > On that topic, though, does anybody have a vegan/GF waffle recipe that > > works in a waffle iron? I have tried at least 5 waffle recipes and have not > > yet found one that works in a waffle iron. They normally break apart, but > > this weekend the stuff was so sticky that I couldn't even open the waffle > > iron! This stuff is so expensive to keep throwing out but we really love > > waffles and miss them. If anybody as something that has worked well, please > > let me know. > > > > Amy > > > > > > --- In <%40>, > > " birdwoman5151 " <birdwoman5151@> wrote: > > > > > > Hi All, > > > > > > I really need your help! Not too long ago, I posted a question about > > making GF vegan pancakes. There were lots of answers and suggestions. I've > > experimented, I've substituted, I've tried different flour mixes, and I just > > can't seem to get it right. No matter what combinations I try, the pancakes > > ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a better > > description would be that they don't seem to finish cooking, matter how long > > I leave them on the griddle. > > > > > > Could it be that GF vegan pancakes just can't be made? I even went online > > this morning and did an extensive search for the difference between baking > > powder and baking soda, thinking maybe that would provide some insight. > > > > > > If you have a recipe that you use and have found success with, I would so > > appreciate knowing exactly what you follow. And if so, are your pancakes > > fluffy? > > > > > > Thank you! > > > > > > Ellen > > > www.Iamglutenfree.blogspot.com > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 > Karina's pumpkin waffle recipe is good: > http://glutenfreegoddess.blogspot.com/2008/10/pumpkin-waffles.html These look promising!! The only thing I can't have here is egg. Do you think it would still work if I just sub flax? > I'm still seeking out a way to make basic gluten-free, egg-free, dairy-free, > soy-free Belgian waffles that come out like the very eggy kinds. I miss > what eggs offer to those. Waffles on weekends used to be a staple of ours. Us too > Sally > > On Mon, Apr 20, 2009 at 11:46 PM, Jae Jones <recyclednew wrote: > > > > > > > Have you checked out's Van's wheat free waffles? > > http://www.vansfoods.com/product-select/gluten-free > > They are really good and worth the cost when you factor in how much you > > waste in the the process of trying to make them! They have pancakes now > > too! > > They also have french toast, which I really didn't care for! The apple > > cinnamon waffles are to die for (IMO)! > > > > I've never really been fond of pancakes so I just don't bother with them. > > Once though my bf made me some blueberry pancakes and his trick was to make > > the batter thin so they where almost like a crape. Not exactly what you > > want > > but they where really good and if your really craving pancakes it just > > might > > be good enough to satisfy you. I think he just used BRM all purpose gf > > flour, some rice milk, an egg replacer, a little nutmeg, a splash of > > vanilla > > and some frozen blueberries. Not sure of the ratio. He just winged it as he > > always does. He puts vanilla in everything too so I'm sure that would be > > optional, and the nutmeg too! They really made the difference in flavor for > > me though! > > > > > > On Mon, Apr 20, 2009 at 9:36 PM, Amy <awilkins23<awilkins23%40>> > > wrote: > > > > > > > > > > > I don't have an answer to your pancake question as I've been struggling > > > with the same thing. I finally found a pancake recipe I like but they are > > > still sort of wet, definitely not fluffy. That's been good enough for me > > for > > > the time being. > > > > > > On that topic, though, does anybody have a vegan/GF waffle recipe that > > > works in a waffle iron? I have tried at least 5 waffle recipes and have > > not > > > yet found one that works in a waffle iron. They normally break apart, but > > > this weekend the stuff was so sticky that I couldn't even open the waffle > > > iron! This stuff is so expensive to keep throwing out but we really love > > > waffles and miss them. If anybody as something that has worked well, > > please > > > let me know. > > > > > > Amy > > > > > > > > > --- In <%40> > > <%40>, > > > " birdwoman5151 " <birdwoman5151@> wrote: > > > > > > > > Hi All, > > > > > > > > I really need your help! Not too long ago, I posted a question about > > > making GF vegan pancakes. There were lots of answers and suggestions. > > I've > > > experimented, I've substituted, I've tried different flour mixes, and I > > just > > > can't seem to get it right. No matter what combinations I try, the > > pancakes > > > ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a > > better > > > description would be that they don't seem to finish cooking, matter how > > long > > > I leave them on the griddle. > > > > > > > > Could it be that GF vegan pancakes just can't be made? I even went > > online > > > this morning and did an extensive search for the difference between > > baking > > > powder and baking soda, thinking maybe that would provide some insight. > > > > > > > > If you have a recipe that you use and have found success with, I would > > so > > > appreciate knowing exactly what you follow. And if so, are your pancakes > > > fluffy? > > > > > > > > Thank you! > > > > > > > > Ellen > > > > www.Iamglutenfree.blogspot.com > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 These also sound great. We can't do orange juice. What could I sub there? We also can't do potato or corn starch? Idea for a sub? All I can come up with is arrowroot? Sorry to ask so many questions but it seems that each time I sub something, the whole thing ends up going in the garbage Thanks Amy , " Susan Voisin " <susan wrote: > > > On that topic, though, does anybody have a vegan/GF waffle recipe > > that works in a waffle iron? > > If you're interested in pumpkin waffles, I have a recipe on my blog that uses rice and sorghum flours and it works well for me: > > http://blog.fatfreevegan.com/2008/09/gluten-free-pumpkin-waffles.html > > Read through the comments. Some people had trouble with them being too thin or thick, but they found ways around the problems and most got them to come out great in the end. > > Susan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 Tapioca starch? Pam On Tue, Apr 21, 2009 at 6:22 PM, Amy <awilkins23 wrote: > > > These also sound great. We can't do orange juice. What could I sub there? We > also can't do potato or corn starch? Idea for a sub? All I can come up with > is arrowroot? Sorry to ask so many questions but it seems that each time I > sub something, the whole thing ends up going in the garbage > > Thanks > Amy > > , " Susan Voisin " <susan > wrote: >> >> > On that topic, though, does anybody have a vegan/GF waffle recipe >> > that works in a waffle iron? >> >> If you're interested in pumpkin waffles, I have a recipe on my blog that >> uses rice and sorghum flours and it works well for me: >> >> http://blog.fatfreevegan.com/2008/09/gluten-free-pumpkin-waffles.html >> >> Read through the comments. Some people had trouble with them being too >> thin or thick, but they found ways around the problems and most got them to >> come out great in the end. >> >> Susan >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 Yes, Karina herself is egg-free, so I imagine she developed the recipe using the eggless option she gives. We almost always use flax eggs, so I imagine that's what we did when we made them, even though it suggests Ener-G. On Tue, Apr 21, 2009 at 8:19 PM, Amy <awilkins23 wrote: > > > > > Karina's pumpkin waffle recipe is good: > > http://glutenfreegoddess.blogspot.com/2008/10/pumpkin-waffles.html > > These look promising!! The only thing I can't have here is egg. Do you > think it would still work if I just sub flax? > > > I'm still seeking out a way to make basic gluten-free, egg-free, > dairy-free, > > soy-free Belgian waffles that come out like the very eggy kinds. I miss > > what eggs offer to those. Waffles on weekends used to be a staple of > ours. > > Us too > > > Sally > > > > On Mon, Apr 20, 2009 at 11:46 PM, Jae Jones <recyclednew wrote: > > > > > > > > > > > Have you checked out's Van's wheat free waffles? > > > http://www.vansfoods.com/product-select/gluten-free > > > They are really good and worth the cost when you factor in how much you > > > waste in the the process of trying to make them! They have pancakes now > > > too! > > > They also have french toast, which I really didn't care for! The > apple > > > cinnamon waffles are to die for (IMO)! > > > > > > I've never really been fond of pancakes so I just don't bother with > them. > > > Once though my bf made me some blueberry pancakes and his trick was to > make > > > the batter thin so they where almost like a crape. Not exactly what you > > > want > > > but they where really good and if your really craving pancakes it just > > > might > > > be good enough to satisfy you. I think he just used BRM all purpose gf > > > flour, some rice milk, an egg replacer, a little nutmeg, a splash of > > > vanilla > > > and some frozen blueberries. Not sure of the ratio. He just winged it > as he > > > always does. He puts vanilla in everything too so I'm sure that would > be > > > optional, and the nutmeg too! They really made the difference in flavor > for > > > me though! > > > > > > > > > On Mon, Apr 20, 2009 at 9:36 PM, Amy <awilkins23<awilkins23% > 40>> > > > > wrote: > > > > > > > > > > > > > > > I don't have an answer to your pancake question as I've been > struggling > > > > with the same thing. I finally found a pancake recipe I like but they > are > > > > still sort of wet, definitely not fluffy. That's been good enough for > me > > > for > > > > the time being. > > > > > > > > On that topic, though, does anybody have a vegan/GF waffle recipe > that > > > > works in a waffle iron? I have tried at least 5 waffle recipes and > have > > > not > > > > yet found one that works in a waffle iron. They normally break apart, > but > > > > this weekend the stuff was so sticky that I couldn't even open the > waffle > > > > iron! This stuff is so expensive to keep throwing out but we really > love > > > > waffles and miss them. If anybody as something that has worked well, > > > please > > > > let me know. > > > > > > > > Amy > > > > > > > > > > > > --- In <%40> > <%40> > > > <%40>, > > > > " birdwoman5151 " <birdwoman5151@> wrote: > > > > > > > > > > Hi All, > > > > > > > > > > I really need your help! Not too long ago, I posted a question > about > > > > making GF vegan pancakes. There were lots of answers and suggestions. > > > I've > > > > experimented, I've substituted, I've tried different flour mixes, and > I > > > just > > > > can't seem to get it right. No matter what combinations I try, the > > > pancakes > > > > ALWAYS come out sort of wet (gooey, sticky) on the inside. Or maybe a > > > better > > > > description would be that they don't seem to finish cooking, matter > how > > > long > > > > I leave them on the griddle. > > > > > > > > > > Could it be that GF vegan pancakes just can't be made? I even went > > > online > > > > this morning and did an extensive search for the difference between > > > baking > > > > powder and baking soda, thinking maybe that would provide some > insight. > > > > > > > > > > If you have a recipe that you use and have found success with, I > would > > > so > > > > appreciate knowing exactly what you follow. And if so, are your > pancakes > > > > fluffy? > > > > > > > > > > Thank you! > > > > > > > > > > Ellen > > > > > www.Iamglutenfree.blogspot.com > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 My sister found a great Banana Walnut Waffle recipe recently. Yummy and easy. She needed something without sugar, but they still tasted plenty sweet enough. Must be the banana in the batter. http://www.recipezaar.com/Banana-Nut-Waffles-Gluten-Free-and-Vegan-31280\ 3 <http://www.recipezaar.com/Banana-Nut-Waffles-Gluten-Free-and-Vegan-3128\ 03> They got multiple raves and disappear really fast, syrup or no! For pancakes I like the Coconut Pancakes recipe in The Gluten Free Vegan Cookbook by Susan O'Brien. Linda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 I'll try making some of these pancakes this weekend for my husband and daughter. Thanks! Janel , " igloo_iguana " <igloo_iguana wrote: > > > My sister found a great Banana Walnut Waffle recipe recently. Yummy and > easy. She needed something without sugar, but they still tasted plenty > sweet enough. Must be the banana in the batter. > > http://www.recipezaar.com/Banana-Nut-Waffles-Gluten-Free-and-Vegan-31280\ > 3 > <http://www.recipezaar.com/Banana-Nut-Waffles-Gluten-Free-and-Vegan-3128\ > 03> > > They got multiple raves and disappear really fast, syrup or no! > > For pancakes I like the Coconut Pancakes recipe in The Gluten Free Vegan > Cookbook by Susan O'Brien. > > > > Linda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 , " Amy " <awilkins23 wrote: > > These also sound great. We can't do orange juice. What could I sub there? We also can't do potato or corn starch? Idea for a sub? All I can come up with is arrowroot? Sorry to ask so many questions but it seems that each time I sub something, the whole thing ends up going in the garbage > Amy, these waffles should work without the orange juice--it's just there for a little flavor, so you could just use water or, if lemon is okay, a teaspoon of lemon juice. You can use arrowroot instead of the other starches--use 4 teaspoons of arrowroot instead of 2 tablespoons of potato starch. Susan ------------- Susan Voisin FatFree Vegan Kitchen http://blog.fatfreevegan.com ------------- > > , " Susan Voisin " <susan@> wrote: > > > > > On that topic, though, does anybody have a vegan/GF waffle recipe > > > that works in a waffle iron? > > > > If you're interested in pumpkin waffles, I have a recipe on my blog that uses rice and sorghum flours and it works well for me: > > > > http://blog.fatfreevegan.com/2008/09/gluten-free-pumpkin-waffles.html > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2009 Report Share Posted April 25, 2009 I made this recipe yesterday and they were so good! We were out of bananas, but I did have pear puree, so I used that instead. Fabulous. My kids are gluten-free and I'm not, but I happily ate these yesterday and the leftovers today. So I can now vouch for these with pear puree, walnuts, and your favorite all-purpose flour mix. I don't use Bob's red Mill AP flour anymore--too beany for our taste--so we used the Living Without AP mix and added just a bit of soy flour to increase the protein. Thanks for sharing this recipe. --Shawn - igloo_iguana Wednesday, April 22, 2009 2:59 AM Re: Pancakes revisited My sister found a great Banana Walnut Waffle recipe recently. Yummy and easy. She needed something without sugar, but they still tasted plenty sweet enough. Must be the banana in the batter. http://www.recipezaar.com/Banana-Nut-Waffles-Gluten-Free-and-Vegan-31280\ 3 <http://www.recipezaar.com/Banana-Nut-Waffles-Gluten-Free-and-Vegan-3128\ 03> They got multiple raves and disappear really fast, syrup or no! For pancakes I like the Coconut Pancakes recipe in The Gluten Free Vegan Cookbook by Susan O'Brien. Linda Quote Link to comment Share on other sites More sharing options...
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