Awesome pumpkin pancakes!

[Chinese Pistache]

I just made these: http://glutenfreemommy.com/pumpkin-pancakes/

I made the usual dairy substitutions and used gelatin as an egg replacer (1 scant T. gelatin, plus 1 T. cold water, plus 2 T. boiling water). They were so yummy and pretty :

ETA: You could probably cut back on the sugar to 1 T. instead of two, especially if you're serving them with maple syrup, though I don't know if that will effect the way they brown or not.

[txtarheel]

I think I could make those as long as I replace the rice flour as well too.

I've never used gelatin as egg replacer before. What kind of stuff does it work well in? Do you think it would work in heavier stuff like quick breads?

[Chinese Pistache]

I think it would work well. It's great for those who can't do flax as an egg replacer; it works in virtually the same way. You probably sub the ric flour for a heartier one like buckwheat or cornmeal (if you can do those).

[txtarheel]

Nope, no buckwheat here and I'm not sure about cornmeal yet. Millet and amaranth seem to pass so far and sorghum will be the experiment in these so I think I'll go with one of those to try.

I really miss my flax as egg replacer and all the other alternatives I found on vegan sites didn't work as well, so I'm quite psyched about the gelatin!

[Chinese Pistache]

Cool. The way I do the gelatin is to empty the powder into a small glass cup, then add 1 T cold water and stir until dissolved. Then, as quickly as possible (so boil your water before you start this) add 2 T boiling water and mix quickly until it's frothy, like a beaten egg. If you take too long, you risk having clumps.

I bet millet flour would be great in place of the rice. I've never tried amaranth. I need to get some of that. We can't do corn either and I'm starting to suspect buckwheat is a problem for dd because of the seed issue.

[waluso]

Originally Posted by Chinese Pistache

I've never tried amaranth. I need to get some of that.

By the way, don't use 100% amaranth flour. It retains a lot of moisture and won't set up, meaning your pancakes will be like pudding in the middle no matter how long you cook it. Took me a while to figure that one out ...

[Chinese Pistache]

Originally Posted by waluso

By the way, don't use 100% amaranth flour. It retains a lot of moisture and won't set up, meaning your pancakes will be like pudding in the middle no matter how long you cook it. Took me a while to figure that one out ...

Thanks!

[txtarheel]

I just chowed down on a big plate of them - so yummy!

I used millet flour in place of the rice, coconut for dairy and oil and the gelatin egg. They were as good as the homemade potato chips I made the other day for comfort food.

[AngelBee]

Hmmm....i have a can of pumpkin I have been wondering what to do with it.

Sounds nummy!

[Chinese Pistache]

Originally Posted by txtarheel

I just chowed down on a big plate of them - so yummy!

I used millet flour in place of the rice, coconut for dairy and oil and the gelatin egg. They were as good as the homemade potato chips I made the other day for comfort food.

Yay! I'm so glad they worked for you!

Tell me about these homemade chips. . .

[txtarheel]

Originally Posted by Chinese Pistache

Tell me about these homemade chips. . .

They were easy but a bit time consuming. I took several red skin potatoes and sliced them on the thinnest setting on the mandoline (with the skin on).

I had to experiment with the deep fryer a bit to get them cooked but not burnt. I started at 190 C and they burned before they were cooked. 170 C seemed about the right temp for them. I put the slices in one by one, used tongs to keep things moving and took them out when the potato lost the translucent color and was beginning to brown. Then I sprinkled them with sea salt while they were hot and resting on paper towels.

It was definitely worth it. I love chips and haven't found a single brand that doesn't make them in "sunflower and/or safflower oil."

[nalo]

What did i do wrong? The taste is fine but they won't firm up in the center. I used a scant cup of buckwheat and then split the rest between tapioca and millet flours. That was just a random concoction. Is there some reason it doesn't cook up right?

[kjbrown92]

We've been doing sweet potato chips since last spring when I bought the deep fryer (DS can't have white potatoes). They are so good. I leave the skin on. Usually we do a batch of chips then a batch of fries (I love the mandoline too). And while DH makes them, we all eat them. And then we're not hungry for dinner!

Does anyone know of a safe gelatin if DD2 can't do beef? I have a feeling that the vegan ones are going to be some sort of seaweed like agar agar.

I thought buckwheat was an herb. Is it classified as a seed?

[Chinese Pistache]

Originally Posted by txtarheel

They were easy but a bit time consuming. I took several red skin potatoes and sliced them on the thinnest setting on the mandoline (with the skin on).

I had to experiment with the deep fryer a bit to get them cooked but not burnt. I started at 190 C and they burned before they were cooked. 170 C seemed about the right temp for them. I put the slices in one by one, used tongs to keep things moving and took them out when the potato lost the translucent color and was beginning to brown. Then I sprinkled them with sea salt while they were hot and resting on paper towels.

It was definitely worth it. I love chips and haven't found a single brand that doesn't make them in "sunflower and/or safflower oil."

Yum, thanks. We've found Cape Cod brand at Costco that are safe. They're fried in canola oil. Unfortunately, they're in a gigantic bag that I will eat way too much of.

Originally Posted by nalo

What did i do wrong? The taste is fine but they won't firm up in the center. I used a scant cup of buckwheat and then split the rest between tapioca and millet flours. That was just a random concoction. Is there some reason it doesn't cook up right?

Hmm. . . not sure. How thick were they in the pan? I ended up making 12 3-inch pancakes. Did you use gelatin as your egg replacer? Was it pretty jelly like when you added it to the mixture?

Originally Posted by kjbrown92

I thought buckwheat was an herb. Is it classified as a seed?

It's a seed (which I didn't know). I've been suspecting that dd might be reacting to it and after txtarheel posted that list of seed cross reactions, I became even more suspicious (she has reacted to sesame, sunflower and flax in the past). For dinner, I made buckwheat pancakes, and tonight she had some blotches on her face which she's never had before. Of course, dh bathed her and he spotted them first, so I can verify if it was because the water was really warm or if she was reacting. She's never had that kind of reaction before though.

[kjbrown92]

Originally Posted by Chinese Pistache

It's a seed (which I didn't know). I've been suspecting that dd might be reacting to it and after txtarheel posted that list of seed cross reactions, I became even more suspicious (she has reacted to sesame, sunflower and flax in the past). For dinner, I made buckwheat pancakes, and tonight she had some blotches on her face which she's never had before. Of course, dh bathed her and he spotted them first, so I can verify if it was because the water was really warm or if she was reacting. She's never had that kind of reaction before though.

Well I just found this from some gluten free site:
"Despite its unfortunate (for celiacs) name buckwheat is a fruit. It’s a dicot in the polygonaceae family, which also includes rhubarb and sorrel. All known toxic grains are monocots.

The dehulled, unroasted buckwheat seed, or groat, is used in breakfast cereals and milled into grits. When roasted the buckwheat seed is called kasha, which is also a breakfast food. In addition, kasha and groats can be baked, steamed or boiled and used as an alternative to potatoes and rice."

So it's a fruit, not an herb, AND it's a seed. I'm always learning something from you guys. And I also didn't know that kasha was buckwheat. It boggles the mind the things I don't know.

[nalo]

I just figured it out. I put too much pumpkin. For some reason I decided to go overboard on the "heaping" part of "6 heaping Tbs. of pumpkin" and I think there is just too much wetness from the pumpkin. They are still edible and once they have cooled they are actually just fine. YUM!