A more TF way to make pancakes?

[Ravin]

Pancakes are a big favorite around here. Is there some way to ferment the batter or something? We have to do ours without egg, because DD is allergic. Oh, and we still used storebought flour, I'm still getting the hang of this. Though often I'll toss in some amaranth or rolled oats, and often use a mix of flours (such as whole wheat and spelt).

[tboroson]

Ravin, I've made some killer sourdough pancakes I've just kind of winged it, but you can google around and find many recipes. I kind of modified a regular pancake recipe, counting the liquid used in soaking the sourdough, then fudging it until I got the right texture for the batter.

[Tcarwyn]

I have tried blender panckes ( try a google...) and those work well. We eat gluten free so I used brown rice, coconut flour and whatever other grain I have on hand, have used oats before. Put in the blender ( whole grains) with milk, yogurt, kefir, whey whatever and blend untill smooth ( I have a vitamix, it goes fast) then cover and let sit overnight. The next morning I add in salt, vanilla, eggs, cinnamon what ever and fry. Totally yum!

Tanya

[krankedyann]

Here's the blender batter pancake recipe from my website. http://cookingnt.blogspot.com/2005/0...-pancakes.html

Blender Batter Waffles and Pancakes
These wonderful pancakes take some advance preparation to soak the grains, but they make a wonderful breakfast. This is What's for Breakfast on Wednesday.

Blender Batter Pancakes
4-6 servings

1 1/2 cups buttermilk (or other soaking medium)
1 1/2 cups whole grains (I used a combination of long grain brown rice, spelt, and steel-cut oats)
2 tbs olive oil
2 tbs honey
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder

Combine buttermilk, oil, honey and whole grains in a blender and blend on high for 5 minutes. Add liquid if necessary to keep a vortex constantly going in the blender. Soak overnight or up to 24 hours. Add remaining ingredients and blend briefly. Cook pancakes on a lightly greased griddle on lowest heat until bubbles in the middle of the pancake begin to break. Flip once. This can also be cooked in the waffle maker. I served it with melted butter and maple syrup.

Sue Gregg suggests a combination of any of the following grains- brown rice, millet, kamut, spelt, wheat, seven grain mix, buckwheat (use only 1 cup for 4 servings as it expands), hulled barley, corn, quinoa or oats.

[Ravin]

Thanks for the suggestion. I don't own a blender. I do have a food processor, though...might that work? And are these whole grains supposed to be cooked before tossed in, or does the overnight soaking soften them sufficiently?

What else can you use to soak? Water? Regular (raw) milk? Yogurt and water? I haven't a clue how to make buttermilk and storebought buttermilk is nasty, nasty stuff. I haven't learned how to make Kefir yet, either, it seems to be immensely popular around here...

[tinuviel_k]

I make really good whole grain pancakes by soaking the flour overnight in kefir. I grind up 1 1/2 or 2 cups whatever flour I want to use (wheat, oat, amaranth, spelt, whatever) and mix it with kefir to a thick consistancy. I leave it out overnight if it is 12-hour kefir, or put it in the fridge overnight if it is 24 hour kefir, otherwise it is too sour for me.
The next morning I add 2 lightly beaten eggs, 1/4 cup melted butter or coconut oil, 1/4+ tsp salt, 2 Tbsp rapadura sugar, and stir it up. If it is too thin I add a bit more flour. if it is too thick I thin it with a little milk or water.

I heat up the griddle, and when i am ready i quickly stir 1 tsp of baking soda and 1 tsp of baking powder into the batter. This helps the rise and cuts the sour flavor quite a bit. I pour the batter on the griddle, flip when I see bubbles, and then eat them with maple syrup. Yum!

I also make sourdough pancakes by roughly the same recipe, minus the kefir.
I start with 1 1/2 flour and add 1/2 cup sourdough starter. I add enough water to make it to a thick but wet consistancy. In the morning I add the eggs, butter, rapadura, and salt, and thin with milk or water, and thicken with flour, as needed. Then I mix in the sda and powder and cook.
If pancakes prepared this way are too sour than add additional baking soda. The alkilinity of the bakig soda cuts the acid sourness of the sourdough.

[nicolelynn]

I follow the NT recipe and use equal parts flour and yogurt....soak it overnight....in the am add eggs, baking soda and melted butter and enough water to make the right consistency. I'm not sure how it will turn out w/o eggs..but you could try it.

[barose]

Originally Posted by krankedyann

Here's the blender batter pancake recipe from my website. http://cookingnt.blogspot.com/2005/0...-pancakes.html

Blender Batter Waffles and Pancakes
These wonderful pancakes take some advance preparation to soak the grains, but they make a wonderful breakfast. This is What's for Breakfast on Wednesday.

Blender Batter Pancakes
4-6 servings

1 1/2 cups buttermilk (or other soaking medium)
1 1/2 cups whole grains (I used a combination of long grain brown rice, spelt, and steel-cut oats)
2 tbs olive oil
2 tbs honey
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder

Combine buttermilk, oil, honey and whole grains in a blender and blend on high for 5 minutes. Add liquid if necessary to keep a vortex constantly going in the blender. Soak overnight or up to 24 hours. Add remaining ingredients and blend briefly. Cook pancakes on a lightly greased griddle on lowest heat until bubbles in the middle of the pancake begin to break. Flip once. This can also be cooked in the waffle maker. I served it with melted butter and maple syrup.

Sue Gregg suggests a combination of any of the following grains- brown rice, millet, kamut, spelt, wheat, seven grain mix, buckwheat (use only 1 cup for 4 servings as it expands), hulled barley, corn, quinoa or oats.

I have a question about using uncooked rice. Will soaking it overnight (or up to 24 hours) make it soft enough? I'm concerned about biting into hard grains of rice once the pancakes are done.

[Tcarwyn]

the rice blends up into flour, appearently even in a regular blender if you blend it long enough ( I have a vitamix so it goes pretty quickly and no grains left)

Tanya

[barose]

Originally Posted by Tcarwyn

the rice blends up into flour, appearently even in a regular blender if you blend it long enough ( I have a vitamix so it goes pretty quickly and no grains left)

Tanya

Thanks! I reread that and it did say 5 minutes. My blend will be able to grind it

[krankedyann]

Originally Posted by Ravin

Thanks for the suggestion. I don't own a blender. I do have a food processor, though...might that work? And are these whole grains supposed to be cooked before tossed in, or does the overnight soaking soften them sufficiently?

What else can you use to soak? Water? Regular (raw) milk? Yogurt and water? I haven't a clue how to make buttermilk and storebought buttermilk is nasty, nasty stuff. I haven't learned how to make Kefir yet, either, it seems to be immensely popular around here...

A food processor might work if it has enough power. The whole grains are raw, not cooked. The point of the blender is to grind the grain. Soaking them overnight does soften them. You can use any acidic medium to soak them, including the vinegar or lemon juice combo if you're allergic to dairy.

[krankedyann]

Originally Posted by barose

I have a question about using uncooked rice. Will soaking it overnight (or up to 24 hours) make it soft enough? I'm concerned about biting into hard grains of rice once the pancakes are done.

The blender will grind it fine enough that it won't be an issue. And soaking it does soften it. The longer the soak, the better. if you're concerned, I'd run the blender an extra minute or two both when initially doing the soak and again when you're getting ready to cook in the morning, but before adding the baking powder.

[JaneS]

I would so love a pancake recipe without eggs, so far finding it impossible!!!

[Brookesmom]

Has anyone tried soaking with water kefir?

thanks!

[Ravin]

Actually cooking up pancakes without eggs isn't usually a problem. You just add a little extra baking soda or baking powder to them. I didn't get a chance to pick up any yogurt today and the kefir at the co-op was all low-fat which just irritated me so I didn't get any to try... I guess I'll start w/ sourdough pancakes.

[barose]

I made the pancakes with equal parts brown rice, millet and quinoa and it came out great.

[Gale Force]

*10/2005 Size 14 - 10/2006 Size 8*

How did you do that?

[AJP]

Originally Posted by JaneS

I would so love a pancake recipe without eggs, so far finding it impossible!!!

Have you tried using flax seed/water slurry in place of eggs? I know it works pretty well in some baked goods, might work in pancakes. I think to sub one egg it's 1 Tbsp flax seeds with 3 Tbsp water, whizzed in bender for a minute to make goo.

[erin a]

I don't have a plain pancake recipe that's egg-free but we like these apple oat ones from Dreena Burton's "Vive le vegan". They're not fermented either but it's something I'd like to experiment with.
1 cup ground oats
1 Tbsp baking powder
1/4 tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp salt
1 cup milk (I use almond but you could use dairy if you want)
1 Tbsp oil
1 small apple, peeled and cored and thinly sliced
In a bowl mix all the dry ingredients. In a seperate bowl, combine the milk and oil and stir in the sliced apple. Add the wet to the dry and stir through. Let it sit for a few minutes to thicken.

[barose]

Originally Posted by Gale Force

How did you do that?

Ill PM