Ideas for Making "Fluffier" Vegan and Gluten-Free Pancakes

[brendanc24]

Hi All,
My wife and I have been making vegan and gluten-free pancakes. The outside cooks perfectly, but the inside doesn't seem to completely cook all the way through. They're also slimmer than normal pancakes. Do you have any recommendations for making them fluffier (and still keeping them vegan and gluten-free).

Thanks!
Brendan

 

[Chief Longwind Of The North]

/the issues with vegan flours is that without adding something to replace the gluten, and mixing different vegan flours, the result is a product that takes longer too cook through, browns too quickly, and has no structure to leaven properly. The results can be very dry, and heavy.

This site - https://www.onegreenplanet.org/vegan-food/the-ultimate-gluten-free-vegan-baking-substitution-guide/ explains it pretty well, and gives ideas for replacing the gluten with vegan alternatives. Use the info provided as a guideline for creating your pancake recipe.

Also, there are pre-made vegan flour blends. As my pancakes are not gluten free, I can['t really give you a recipe. But with the info from the site, you should be able to find success.

For an egg replacement, there is this - https://www.bobsredmill.com/gluten-free-vegan-egg-replacer.html

Good luck on you quest for perfect, vegan pancakes,

Seeeeeeya; Chief Longwind of the North

 

[taxlady]

I wish I could help. The only gluten free pancakes I make are buckwheat crepes. Those are definitely not fluffy, but they aren't heavy. Mine aren't vegan - they have eggs, milk and oil.

 

[pepperhead212]

Welcome to the furum!

It sounds like you need some more baking powder or soda in the pancakes. What do you use as the liquid, a nut milk, or what? If using baking soda, the liquid is usually buttermilk, for the flavor and acid, but if using plain milk, baking powder is used. You could add some acid, like lemon juice, to your liquid, and use soda. I always liked the soda varieties better, but probably because of the buttermilk. But all of that has to be used at once. Leftover batter with BP can be refrigerated, and used fairly soon.

 

[larry_stewart]

https://www.veganricha.com/vegan-banana-oat-pancakes-gluten-free/

Not a basic pancake, but it is vegan and gluten free
I haven't tried this recipe, but ive tried many others from this source and all have been above average.
There is baking powder in this recipe
( Not sure if its fluffy either, just throwing it out there)
Good Luck.

 

[silverspoon]

I have two or three recipes that I have tried, and I have discovered that the key to getting them to cook all the way through is using a cast iron pan. This solved the "gooey center" problem for me.


Here is the last recipe I used which I remember turning out well:


https://delightfuladventures.com/easy-vegan-gluten-free-pancakes/




If you run into problems, you can experiment with lengthening the cooking time on each side, using a lower heat setting, until you find what works best.

 

[Chief Longwind Of The North]

I have two or three recipes that I have tried, and I have discovered that the key to getting them to cook all the way through is using a cast iron pan. This solved the "gooey center" problem for me.


Here is the last recipe I used which I remember turning out well:


https://delightfuladventures.com/easy-vegan-gluten-free-pancakes/




If you run into problems, you can experiment with lengthening the cooking time on each side, using a lower heat setting, until you find what works best.

I just read te recipe from your link. It makes perfect sense. I would expect these pancakes to come out very nice. I don't quite understand the need for the baking soda though, as there is no acid in the batter, except for that already in the baking powder. However, from my experience with chocolate-mayonnaise cake, baking soda can add a nutty, almost walnut flavor to recipes.

thanks for sharing. I can pass this along to some people I know who are on gluten-free diets.

Seeeeeya; Chief Longwind of the North