I only get to eat weird bodge-job pancakes with no gluten or dairy - though tonight I had a beautiful fluffy soft coconut milk one. Like eating pillows that dissolve on the tongue.
2 eggs 1/4 cup soy protein 1/3 cup sour cream (or your preferred substitute) 1 tsp baking powder (heaped works best) 2 tbsp oil (original recipe calls for olive oil -- that tastes bloody awful to my mind so I use veg oil)
Mix well, heat griddle (or frying pan) until droplets of water will dance on the surface, pour spoonfuls of mix onto hot surface and cook until top starts to dry out, then turn and cook other side.
I will be interested to hear how that works with coconut!
There's an excellent recipie for American style pancakes hanging off one of the comments in that article. I made a double batch last night and with a large tray of streaky bacon in the oven and the remains of a jug of maple srup, none of the family complained. Except for the cat, who is on a strict diet owing to his turning 16 tomorrow.
If you're me? Eggs, soy protein, sour cream, baking powder, oil. (Not going to work so well for you in the non-dairy stakes, I'm guessing.) Low carb pancakes for the win... (or, at least, for the din)
I wonder if pancakes are like Christmas? When young you think there's one way to do a proper Christmas, then you spend time with other people's families like in-laws and realise that there are so many other ways.
It wouldn't be my preferred way of doing pancakes -- I really wish for the old days of thin ones rolled with lemon and sugar -- but trying to make thin pancakes in a low-carb stylee just DOES NOT WORK (for me, at least), and neither does the sugar and (to some extent) the lemon juice, so, y'know? I take what I can get...
If it's not too late, I have a Canadian friend who always made these for breakfast when I stayed with her. I can ask for a recipe, and suggested substitutions, if you like?
Flour, baking powder to make it rise, vinegar (just a bit) to react with the baking powder to help it rise more, bit of oil for yumminess (and part of the consistency), pinch of salt if you want, liquid. Thicker batter than for thin ones. I tend to use olive oil because I use it for everything; I think elum uses coconut oil. Egg optional - might help with stickiness but yesterday I saw eggful batters that made less coherent pancakes than my eggless ones, so dunno.
For liquid I use either water or fake milk. For flour most often these days I use gram (less than half) for proteiny yumminess, and the rest other (often plain white). I think gluten free mix for other actually worked. As did buckwheat+mogo. The fatty canned coconot stuff instead of oil for batter made them good yesterday.
[...and i'm very tired today, hence all the editing.]
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(which, admittedly, might as well be milk with vinegar in it)
Anyway, I swear by this recipe:
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/mar/03/how-to-cook-perfect-pancakes?INTCMP=SRCH
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My pro tip is definitely stirring blueberries into the batter. As the pancakes cook, you end up with little exploding balls of fruity joy.
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2 eggs
1/4 cup soy protein
1/3 cup sour cream (or your preferred substitute)
1 tsp baking powder (heaped works best)
2 tbsp oil (original recipe calls for olive oil -- that tastes bloody awful to my mind so I use veg oil)
Mix well, heat griddle (or frying pan) until droplets of water will dance on the surface, pour spoonfuls of mix onto hot surface and cook until top starts to dry out, then turn and cook other side.
I will be interested to hear how that works with coconut!
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There's an almond flour recipe I really want to try.
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It wouldn't be my preferred way of doing pancakes -- I really wish for the old days of thin ones rolled with lemon and sugar -- but trying to make thin pancakes in a low-carb stylee just DOES NOT WORK (for me, at least), and neither does the sugar and (to some extent) the lemon juice, so, y'know? I take what I can get...
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Just let me know, if so.
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(Anonymous) 2013-02-13 11:21 am (UTC)(link)1/2 pint buttermilk
3oz caster sugar
8oz soda bread flour
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For liquid I use either water or fake milk.
For flour most often these days I use gram (less than half) for proteiny yumminess, and the rest other (often plain white). I think gluten free mix for other actually worked. As did buckwheat+mogo.
The fatty canned coconot stuff instead of oil for batter made them good yesterday.
[...and i'm very tired today, hence all the editing.]
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