Wonder if anyone has any tips to keep my pancakes together?
I make a dairy / gluten free pancake. Its based off of a recipe I found, but I have tweaked it to my liking. However, a problem I have is that the pancakes crumble, and I am not able to keep them together like a traditional pancake. I use about 3 cups of almond flour (I make my own so it's pure), one can coconut milk, six eggs, cinnamon, and then about a cup of berries mixed in.
I used to make them with a pre-made almond flour that was not pure and had things like potato starch and rice parts in it, among other things. It stayed together fine and was gluten free, but I don't want all that other stuff in there, and think there must be a way to keep the ones together using just almond flour...but have yet to see it.
Also, I've tried low heat, high heat, covered, uncovered, cooking a really long time, cooking small portions at a time and cooking a huge one at once an this does not seem to make a difference. The pancakes will get done on the bottom, and when I flip them they fall apart. Adding in coconut flour makes matters worse.
Do you think more eggs? Something else? Input is appreciated. Thanks!
GhostyMember Since 01 Nov 2011
Offline Last Active Apr 16 2013 06:17 PM
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