Have you ever had pancakes or waffles made with almond or coconut flour? Holy shit they are so good, that extra bit of flavor? Changes everything. They do tend to be a bit heavier, but I’d argue that’s great for something like pancakes.
For bonus points, use pandan extract for flavoring instead of vanilla. It’ll turn them green, and it’s delicious. Goes well with the non-wheat flours.
(I don’t have any reason to avoid wheat flour, but I do have access to inexpensive non-wheat flours so I like to play around)
The waffle recipe I used had the whites whipped prior to adding other stuff, the flours themselves are just heavy (higher oil content and just different makeup) and work a bit differently. I think you’d probably need to reduce the flour amount and increase other stuff to fluff it up more, or maybe just mix a few different non-wheat flours together, but honestly I’ve only made them a handful of times so haven’t done a lot of tweaking. I don’t mind them being a bit heavier, personally, it makes them more filling and lasts a while, plus it’s more of a whole meal due to the protein and fiber.
If you have a discount grocery store near you for “slightly out of date” dry goods (past the sell by date, but perfectly fine otherwise - you often see the stores in rural areas), you can often find non-wheat flours there. Thats basically my strategy, my grocer is just cheaper than most due to exceptionally low overhead costs.
Or if your regular grocery discounts goods about to pass the sell by date to get rid of them, you might be able to find it cheap that way.
Have you ever had pancakes or waffles made with almond or coconut flour? Holy shit they are so good, that extra bit of flavor? Changes everything. They do tend to be a bit heavier, but I’d argue that’s great for something like pancakes.
For bonus points, use pandan extract for flavoring instead of vanilla. It’ll turn them green, and it’s delicious. Goes well with the non-wheat flours.
(I don’t have any reason to avoid wheat flour, but I do have access to inexpensive non-wheat flours so I like to play around)
I bet if you separated the eggs and whipped the whites up before folding in the flour, yolks, etc it might alleviate some of the heaviness.
I don’t have access to inexpensive non-wheat flours to test that, though
The waffle recipe I used had the whites whipped prior to adding other stuff, the flours themselves are just heavy (higher oil content and just different makeup) and work a bit differently. I think you’d probably need to reduce the flour amount and increase other stuff to fluff it up more, or maybe just mix a few different non-wheat flours together, but honestly I’ve only made them a handful of times so haven’t done a lot of tweaking. I don’t mind them being a bit heavier, personally, it makes them more filling and lasts a while, plus it’s more of a whole meal due to the protein and fiber.
If you have a discount grocery store near you for “slightly out of date” dry goods (past the sell by date, but perfectly fine otherwise - you often see the stores in rural areas), you can often find non-wheat flours there. Thats basically my strategy, my grocer is just cheaper than most due to exceptionally low overhead costs.
Or if your regular grocery discounts goods about to pass the sell by date to get rid of them, you might be able to find it cheap that way.
Thanks for the tips! My mom’s been celiac since the 80s and making her a decent pancake would be awesome.
I’d think playing with baking powder and baking soda would help. Those are the ingredients that help make things puffier and fluffier.
No but I’m willing to try some hemp seed flour.
Heck yeah, that’s one I haven’t seen around here (which is sad because my area used to be big for hemp production!)
I hope it’s amazing!
Should be nutty and earthy.