GF Pancakes (and CF and soy/egg free too)

[pampered_mom]

Hubby can't have eggs not at all and he's also supposed to be avoiding dairy and gluten...and we don't eat soy. This makes for difficult pancake baking.

My mom just adores this recipe from "Living Without" Magazine. LWM describes it as "The flavor and texture of these pancakes are the same as pancakes made with eggs and milk." After having had this recipe a couple of times I can't help but wonder if they are referring to another recipe. *Nothing* about this recipe has the same "flavor" or "texture" as any pancake I've ever eaten. They are a gummy, flaxy mess. Ds, my lover of all things carb and pancake related, won't touch them with a ten foot pole. Dh loves them and I tolerated them at first, but now can't make myself eat them.

I'd really like to make a decent GF pancake recipe that's also casein-free, egg-free, and soy-free. Ideally I'd like to do something pumpkin spice related. Is there anything out there like this?

I'm craving eggs like crazy and pancakes secondarily, but we're all avoiding them with dh because I don't want him to feel left out. If I could find a decent recipe it'd go a long way to making breakfast a bit less depressing.

[deditus]

I use our very own Kathy's buckwheat recipe:

http://www.kathysrecipebox.com/?p=177

Or this pumpkin one is good w/flax goop or Ener-G egg replacer:

http://www.wholelifenutrition.net/id6.html

[kjbrown92]

Originally Posted by deditus

I use our very own Kathy's buckwheat recipe:

http://www.kathysrecipebox.com/?p=177

I use that one too. I think it's the best as waffles (and of course I'm not biased at all! ). I have found a lot of recipes that claim they're "just as good" as a dairy/soy/gluten filled one, but it's rare. I also have a sandwich bread recipe that's actually really good. www.buckwheatpete.com also has some good recipes (for pitas, that we use as pizza crust, English muffins, etc.). His cost a little money, but they're worth it, I think. Also, in the Allergy sub-forum of Health & Healing, under the sticky at the top, there are some recipe threads to look at.

[nicolelynn]

I adapted this recipe from another one. I am a die-hard pancake and egg lover but am trying to rotate my foods and I love these. Enjoy:

1/3 cup each: buckwheat hot cereal, brown rice and millet grits
1/2 cup coconut milk (I also used almond milk which was fine but coconut milk makes them richer)
1/4 cup water
1/2 TBLP raw apple cider vinegar or lemon juice
2 TBLSP flax seed meal (acts as a binder in place of the eggs)
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tsp vanilla extract (I used 1/4 tsp vanilla bean powder for a gourmet twist)
1 TBLSP coconut oil
6 drops liquid stevia

Combine grains, milk, water and apple cider vinegar or lemon juice in a blender. Pulse until grains are fairy ground up...don't worry if it isn't smooth just yet.

Scrape sides down with a rubber spatula and let sit right in the blender several hours or overnight. Soaking the grains makes them easier to digest and leavens the batter in the absence of gluten.

In the AM add remaining ingredients and blend until smooth.

Cook as usual, makes excellent waffles as well. They are slightly more fragile than egg/gluten batter pancakes so flip/handle with care.

[Satori]

We often use Bobs Red Mill pancake mix and just sub rice milk and it subs well with Ener-g egg replacer. For pumpkin pancakes we use this recipe:

From the Kraft Kitchen and modified to be GFCF by BL Olson

Pumpkin Pancakes

These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Makes: 12 pancakes
Submitted By: Ruth

Ingredients
2 cups all-purpose GF flour blend (1/2 c each of starch, rice flour, bean
flour, ground buckwheat groats) (We use Bob's Red Mill All Purpose Baking Flour)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups Vance's or other preferred milk sub (liquid)
1 cup pumpkin puree
1 egg or flaxseed gel to equal one egg (I've also tried it with the knox gelatin egg sub and Ener-g egg replacer with decent results if I remember right)
2 tablespoons vegetable oil
2 tablespoons vinegar or lemon juice


Directions
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

[ASusan]

Another BRM GF-pancake mix user.

I use 3 T hot water + 1 T milled flax seed for the egg.
Rice milk, sometimes blended with greens or banana or... for the liquid
melted CO or olive oil for the oil
sometimes 1 T blackstrap molasses

Sometimes I mix in buckwheat and a shake of baking powder, too.

[pampered_mom]

Originally Posted by deditus

I use our very own Kathy's buckwheat recipe:

http://www.kathysrecipebox.com/?p=177

Or this pumpkin one is good w/flax goop or Ener-G egg replacer:

http://www.wholelifenutrition.net/id6.html

I've always had good success with Kathy's recipes, but when I was looking the other night the only pancake recipe I found was a millet one. Somehow I missed the buckwheat recipe! I'll have to take a look at both.

Originally Posted by kjbrown92

I use that one too. I think it's the best as waffles (and of course I'm not biased at all! ). I have found a lot of recipes that claim they're "just as good" as a dairy/soy/gluten filled one, but it's rare. I also have a sandwich bread recipe that's actually really good. www.buckwheatpete.com also has some good recipes (for pitas, that we use as pizza crust, English muffins, etc.).

Sometimes I wonder if that's because the folks making the recipes haven't had the dairy/soy/gluten ones in such a long time that their memories are fuzzy. About the only GF recipes that I've found that really do taste like the gluten filled ones are from Elizabeth Barbone (probably because she can eat gluten so can compare), but her recipes have dairy and eggs in them in fairly substantial and important ways.

Thanks for the link I'll have to check that one out.

Originally Posted by nicolelynn

I adapted this recipe from another one. I am a die-hard pancake and egg lover but am trying to rotate my foods and I love these. Enjoy:

Thanks for the recipe. I've often pondered making GF blender pancakes, but I haven't always had the best of luck with getting them smooth enough in the blender. I know in my heart that I should also be working on trying to find soaked GF flour recipes, but haven't ventured too far out there yet. I miss when baking was easier.

Originally Posted by Satori

We often use Bobs Red Mill pancake mix and just sub rice milk and it subs well with Ener-g egg replacer. For pumpkin pancakes we use this recipe:

I'll have to give the recipe a try. I'm not a fan of bean flours and have been leery of GF baking mixes so far, but I think I could probably come up with a good sub. I'll have to see how much the BRM pancake mix is at the co-op. I'm actually fairly surprised that it isn't quite as full of refined GF grains as others that I've seen.

Originally Posted by ASusan

Another BRM GF-pancake mix user.

I use 3 T hot water + 1 T milled flax seed for the egg.
Rice milk, sometimes blended with greens or banana or... for the liquid
melted CO or olive oil for the oil
sometimes 1 T blackstrap molasses

Sometimes I mix in buckwheat and a shake of baking powder, too.

Thank you for the suggestions! It helps this slightly hormonal pregnant woman a bit more optimistic at least, but I still miss eggs!