Gluten-free and Egg-free Recipes (with some Dairy-free options)

Posts tagged ‘pancakes’

Pancakes – Gluten-free and Vegan

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Yes, I have posted about pancakes before. The buckwheat recipe I posted recently is still a favourite here, however, I wanted to revisit the recipe I posted a little while back for regular pancakes (pikelets). When I visited the UK in 2016 I realised that the Orgran No Egg egg replacement powder is not as readily available as it is here in Australia so I wanted to see if I could make pancakes with another substitute. I’m going to try applesauce at some stage as a substitute but I know that mashed banana is also used as an egg replacement. I tried it yesterday and it worked fine. All of the other ingredients are the same as in the original recipe but I’ve re-posted it here for convenience. There is also a flax egg alternative if you don’t have or can’t eat bananas.

Ingredients

300 g gluten-free self raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 mashed well ripened banana (medium size)* see flax alternative below

350 ml milk of choice (rice/coconut milk for dairy-free or regular milk if not dairy-free)

2 teaspoons white vinegar

20 g melted Nuttelex (or other dairy-free margarine, or butter if not dairy-free)

Method

  1. Sift all of the dry ingredients together.
  2. Mix the vinegar and melted Nuttelex with the milk and mashed banana and add to the dry ingredients.
  3. Use electric mixers to mix well.
  4. Heat a non-stick frypan, pancake maker or pie maker and spray with olive oil.
  5. Add spoonfuls of the mixture and allow to cook until bubbles form at the surface then flip over to cook on the other side.
  6. Allow to sit in a stack on a plate for 5-10 minutes before eating (this allows the inside to cook further – otherwise it can be a little doughy on the inside).

Bellini instructions:

  1. Add the Nuttelex/butter to the Bellini bowl and mix speed 1, 60 C for 3 minutes or until melted.
  2. Add the milk, banana and vinegar to the bowl.
  3. Add the flour then the bicarb. soda on top.
  4. Mix at speed 6 for 10 seconds. Scrape down and repeat if needed.

Tip: You may need to add a little more milk to the mix depending on which milk you use. For coconut milk, I find it needs a little more than with rice or dairy milk. If the mix doesn’t drop onto the frypan easily, add a tablespoon (20 g) at a time and mix until it looks right.

I cook mine using a Kambrook Pancake maker and use 1/4 cup of mixture. I preheat the maker then open up and spray with olive oil. I then add the mixture into the deep side and leave the maker open and allow it to cook. When the bubbles start breaking on the top, I close the lid and flip them over to the other side of the maker. I then open it up and spray the deep holes and add more mix while the first two are cooking on the other side. The instructions tell you to close the lid but I find that this compresses the pancakes and makes them doughy inside.

*An alternative to the banana is to use 6 teaspoons of flax meal and 80 g of hot water. Mix together and allow to gel for 10 minutes before using in the mixture.

 

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Buckwheat Pancakes – Gluten-free, Egg-free, plus Dairy-free and Vegan option

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A friend gave me a recipe for these buckwheat pancakes (thank you V!) and I’ve adjusted them to be egg-free. They contain dairy. I’ve only just tried the recipe last night so I haven’t had a chance to see if they will work well with dairy substitutions but I’ve suggested some to try in the ingredients list. Update: I’ve now made these dairy free according to the instructions below and they taste just as good. This recipe made a huge stack. We were eating them after dinner so ended up giving a pile to our neighbours who told me they were ‘da bomb’. I still had a couple left over and I’ve just eaten one with my morning coffee. Unlike other recipes where I toss any not eaten (which is rare), these pancakes actually taste nice the next day just left on the bench overnight. My neighbours want the recipe so without further ado here it is:

Ingredients

320 g buckwheat flour

500 ml buttermilk (for dairy free use 500 ml coconut milk and 40 ml of apple cider vinegar)

80 g brown sugar (you could reduce this if it’s too sweet)

1 teaspoon salt

2 teaspoons gluten-free baking powder

1 teaspoon baking soda (bicarbonate of soda)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

60 g melted butter (a dairy free margarine for dairy-free eg. Nuttelex)

60 g applesauce

Egg-replacer for 2 eggs – If using Orgran No Egg* (I think there is a similar EnerG in the USA) use 2 heaped teaspoons of No Egg powder and 80 ml of water. Last night I used a new egg replacer from a company called ‘Yes You Can’. It’s called ‘Vegan Egg Replacer with Organic Chia’. It is available in India, the Philippines and New Zealand according to the packet. For this I used 2 tablespoons of the powder and 120 g of water. If you can eat eggs you can just use 2 eggs.

Method

  1. Stir together the flour and buttermilk (or coconut milk and vinegar), cover and leave to sit at room temperature for at least 6 hours (that’s the time I left it). It is winter here so it was sitting at around 19 C on the bench for that time.
  2. Add everything else and mix well (I used electric beaters).
  3. Cook on a well greased pan until bubbles form then flip and cook the other side. I used an electric pancake maker.
  4. Serve with maple syrup or topping of choice.

Some tips: Ensure that the pan or pancake maker is well greased. I used an olive oil spray but was sure to put plenty on.

*In Australia, Orgran No Egg powder is available at most Coles stores and some health stores. I’ve also seen it in Woolworths recently. In the UK, I was able to get it from a Holland and Barrett health store.

 

Product Review: Melinda’s Pancake and Seed Cracker Mixes

Recently Melinda from Melinda’s Gluten Free Goodies has produced these new packet mixes and asked for taste testers and feedback so I signed up. I’m always willing to try new products so here are my comments:

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Lower Carb Pancake Mix

I made these according to the packet directions except that I used egg replacer (Orgran No Egg powder and water) and also added a little vinegar to the milk (as per packet suggestion). I used dairy milk as I can have dairy. They can be made vegan with a dairy alternative. I cooked them with my pancake maker and found that they cooked up just like my regular pancake mix I have published here. The result was a yummy pancake that we ate with maple syrup. All here liked them, but noted that the pancake itself didn’t have added sugar/sugar substitute which meant that they could be used as a savoury pancake in place of a burger bun, for example. If you prefer a sweeter pancake, it would be easy enough to add sugar to the mix before adding the liquids. Note that they are not suitable for people with nut allergies, as they contain almonds. We recommend them! Here’s what they looked like:

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Seed Cracker Mix

Next I tried the seed cracker mix. This was really easy to make and I just followed the packet directions exactly. I cooked them for an hour and they look exactly like they should. They taste nice, although the only negative comment I could make was that they were lacking in salt. I’m not a huge salt fan, but these ones needed some salt sprinkled over the top of them before eating. At the Gluten-Free Show in Brisbane two weeks ago I saw Melinda and made this comment and she said that a number of people had complained of either too much salt or too little salt. She thinks that, in the batch produced for taste testing, that the salt sank to the bottom of the mix so that some came out with hardly any salt and some had way too much. I don’t know anything about the production process but there is probably a way to fix the problem. Here’s what they look like:

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Gluten-free, Egg-free and Dairy-free Pancakes (Crepes)

 

Making thin pancakes (or crepes as they are often known) takes me back to my childhood. My mother didn’t often make a cake as she left the cake making to me, but she did make pancakes. My brother and I would sit at the table and  as quick as she made them we’d add lemon juice and sugar and roll them up. When my egg allergy developed I didn’t think that I’d ever eat pancakes again, but recently I’ve been craving them so out came the different flours and the scales and, with a bit of experimentation, I’ve created a recipe that works. The good news is, it can be free of dairy, gluten and egg at the same time. I usually just make gluten-free and egg-free, but have tested the dairy-free version to be sure it works. Here’s the recipe:
Ingredients

130 grams potato flour

90 grams rice flour

80 grams corn flour (make sure it is corn cornflour!)

30 grams buckwheat flour (despite it’s name, buckwheat is not wheat and contains no gluten)

10 grams (2 teaspoons) Orgran ‘No Egg’ powder (egg replacer) – if using eggs use 2 eggs and reduce the milk volume by 80 ml.

pinch salt

40 ml (2 tablespoons) oil

430 ml milk (use rice milk for dairy-free)

Method

1. Sift dry ingredients together into a bowl.

2. Mix oil with milk and stir into dry ingredients.

3. Mix thoroughly with electric beaters and allow to sit while preparing saucepan.

4. Melt some butter/margarine or Nuttelex (for dairy-free) in the saucepan to coat the bottom.

5. Mix the crepe mixture again with a spoon and pour into a jug. Pour into the middle of the saucepan and swirl around until it is spread thinly over the base of the saucepan.

6. Cook until the bottom is browned then flip over. The cooking usually takes less than half a minute. When the other side is brown put on a warm plate while making the rest.

Tips

1. If the mixture thickens too much on standing, or you like the crepes super thin, add a little more milk to the mixture.

2. I heat the saucepan on full heat initially to get it hot, then reduce the heat to medium. I have an electric ceramic cooktop and a stainless steel frypan. You may be able to use less butter/margarine/Nuttelex with a non-stick surface.

Gluten-free, Egg-free and Dairy-free Pikelets (Pancakes)

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I haven’t blogged for ages. It’s not because I haven’t been experimenting with food, I just haven’t had the time to blog about it! Sooo many recipes to try yet so little time!

For ages I’ve been trying to find or create a great gluten-free and egg-free pikelet recipe. If you’re reading this in the USA, you probably are wondering what pikelets are. In the USA you would call them pancakes, but to me pancakes are just thick crepes that you can roll up and eat with lemon and brown sugar. I’ve also been trying to find a good crepe recipe too. The good news is that I’ve had success on both fronts (crepe recipe to come soon).

A lot of the hassle was because I’ve found that the normal gluten-free flours I’m used to using just don’t work well with pikelets or crepes. I’m not sure why, but found that whenever I put the mixture into the frypan, the pikelets would just sit there as a blob and get burnt on the outside without really cooking in the middle. There are some ready-made mixes out there, but many of them have egg powder in them.

The solution is to use a gluten-free flour that contains soy flour. At the Gluten-Free Show in Brisbane this year Melinda from Melinda’s Gluten Free Goodies gave me a free sample of her new gluten-free flour to try. It works a treat with the pikelets. Initially I made the recipe gluten and egg-free, but today also made them gluten, egg and dairy-free in recognition of those who are lactose intolerant or dairy allergic. Here’s the recipe:

Ingredients

150 g (1 metric cup) Melinda’s Gluten-Free Self Raising Flour*

1/4 teaspoon bicarbonate of soda (baking soda)

40 g (2 tablespoons) caster sugar

5 g (1 teaspoon) Orgran No Egg powder** – if you can eat eggs use 1 egg and reduce the milk volume to 135 ml milk

175 ml milk (for dairy-free use 175 ml of rice milk)

1 teaspoon vinegar

10 g melted butter (for dairy-free use 15 g of Nuttelex***)

Method

1. Sift all of the dry ingredients together.

2. Mix the vinegar and melted butter (Nuttelex) with the milk and add to the dry ingredients.

3. Mix well with a wooden spoon until there are no lumps.

4. Heat a frypan with some butter or Nuttelex until hot. Add spoonfuls of the pikelet mixture. Allow to cook until bubbles form at the surface then flip over to cook the other side.

5. Serve with whatever you like. One of my sons loves them with maple syrup.

Today I made a batch with dairy milk and a batch with the rice milk. I asked my husband to try them to see if he could detect any difference. He said the dairy-free ones were slightly saltier than the dairy ones but otherwise tasted fine.

Tips

1. If the pikelet mixture sits for a while it can thicken. Use a little milk to get it to the right dropping consistency.

2. When using the dairy-free version I found that the mixture did not spread quite as well in the pan so when I flipped them some of the middle came out the sides. Just turn them over quickly again at the end and press down with the spatula to cook these bits. Another trick is to put the lid on when cooking as this helps to cook the inside at the same time as the outside.

Notes on ingredients

*Melinda’s flour isn’t readily available everywhere yet so if you can’t get it use a gluten-free flour that contains soy flour such as the F G Roberts brand. Note that it’s self-raising flour, so if using a plain flour containing soy flour then add 2 teaspoons of gluten-free baking powder.

**Orgran No Egg is available in Coles and IGA supermarkets in Australia. I’ve seen people blog about using it in the USA. I also understand there is a different brand of egg replacer in the USA.

***Nuttelex is a dairy-free margarine/butter substitute