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Having successfully made egg-free pancakes for years, can anyone tell me why eggs are traditionally an ingredient in pancakes anyway? No judgement, just curiosity
Having successfully made egg-free pancakes for years, can anyone tell me why eggs are traditionally an ingredient in pancakes anyway? No judgement, just curiosity
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Having successfully made egg-free pancakes for years, can anyone tell me why eggs are traditionally an ingredient in pancakes anyway? No judgement, just curiosity
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@andycarolan isn’t egg usually a binding agent? To help hold the substance together?
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Carlo Zottmannreplied to Andy Carolan :prami: last edited by
@andycarolan AFAIK, they're a binding agent, help stabilizing the wee air bubbles, have bonkers nutritional value and proteins, and add to the taste. My guess is that when pancakes were invented, eggs were even more a kitchen staple than they are now.
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@andycarolan I've never successfully made egg-free pancakes. Care to share your recipe?
I'm coeliac, so I'm also using non-wheat flours, which doesn't always help.
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@CTD Well, that's what I thought, but the gluten in the flour seems to be more than enough to bind the ingredients. I've never had an egg free pancake fall apart lol.
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Andy Carolan :prami:replied to Carlo Zottmann last edited by
@czottmann I was under they were there as a binding agent too, but I've had no problems with the structural integrity of my pancakes since not adding them. I can understand the additional proteins though.
I did wonder if it was a case of them being used simply to not let them go to waste.
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Bobbing for Apples Annie 👻replied to Andy Carolan :prami: last edited by
@andycarolan must be a conspiracy by Big Egg
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@barrysampson Non wheat/non Gluten flour is definitely more difficult to bake with. I have tried to use it in the past, and always struggle with it.
Sure! Happy to share recipes.
This is the one that I use https://www.thebuddhistchef.com/recipe/vegan-pancakes/
And I've just noticed that there's a Gluten Free version on there too.
3-Ingredient Gluten-Free Pancakes - The Buddhist Chef
An easy, no-fuss recipe that is filling, gluten free and does not skimp on flavor one bit. Plus, these pancakes require just 3 simple ingredients.
The Buddhist Chef (www.thebuddhistchef.com)
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Andy Carolan :prami:replied to Bobbing for Apples Annie 👻 last edited by
@anniegreens LMAO!
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@andycarolan Thanks, I'll give that a go.
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@barrysampson Good luck with them! I've never tried the Gluten Free version, but have used banana as a binding agent in the past, so I guess it has a chance of working
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@andycarolan I'm not a big fan of bananas so I'm going to try the other one first. I'll start with Doves gluten free plain flour and then experiment from there.
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@barrysampson Oh nice! Good luck with the Doves. It's good stuff!
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@barrysampson @andycarolan do you know buckwheat galettes? They're often made without egg & gluten. Of course they taste a little different but they're delicious
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Andy Carolan :prami:replied to Seitansbraten last edited by
@Seitansbraten I just did a quick Google and oooh, those look interesting! I will get some buckwheat flower and try to make some! Thanks for the info! @barrysampson
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Trevor Burrowsreplied to Andy Carolan :prami: last edited by
@andycarolan Eggs do different things in different cooking/baking contexts, but I really like Nicola Lamb's overview of the role of eggs in a classic victoria sponge cake.
Kitchen Project #72: All about cake
Your ultimate guide to all things fluffy ft. THE Victoria sponge
(kitchenprojects.substack.com)
I imagine in pancakes, they are doing much the same but scaled down: some leavening, some binding and fat distribution, some keeping things fluffy. And then a tiny bit of richness (I assume) from the yolk itself.
So perhaps bc pancakes are (usually) so thin, other subs can more easily be used? Although I have to admit I've not found a really rich, fluffy, thicker vegan pancake recipe I like.
In other baking, it's much harder to swap out eggs and still get similar results between egg/non-egg versions.
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Dr. Angus Andrea Grieve-Smithreplied to Andy Carolan :prami: last edited by
@andycarolan I've never tried egg-free pancakes. What recipe do you use?
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Andy Carolan :prami:replied to Trevor Burrows last edited by
@NearerAndFarther Thanks for the link! I just skimmed it, but will read through it properly later.
I have found a few vegan cake recipes that work well, but they are often the more simple of cakes, nothing too elaborate.
The pancake recipe I use is this one... https://www.thebuddhistchef.com/recipe/vegan-pancakes/ - Generally I add a teaspoon of Apple Cider Vinegar to the recipe to help with the leavening. It seems to make them fluffier than without.
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Andy Carolan :prami:replied to Dr. Angus Andrea Grieve-Smith last edited by
@grvsmth I use this one... it works really well imo https://www.thebuddhistchef.com/recipe/vegan-pancakes/
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Arthur Kruminsreplied to Trevor Burrows last edited by
@NearerAndFarther @andycarolan love these vegan pancake insights. This recipe is my go to, and is pretty fluffy. I use half whole wheat half regular flour and it is pretty consistently good, can get pretty fluffy if not over mixed https://cookieandkate.com/simple-vegan-pancake-recipe/
