Comments on: Gluten Free Vegan Fluffy Pancakes! (nut free, sugar free, xanthan free, soy free)

By: alea

alea — Mon, 20 Feb 2012 12:07:47 +0000

melanie your sub of 1/2 rice flour and 1/2 coconut flour is brilliant!! i must remember that for chickpea intolerance :) i am thrilled that you like the pancakes :)

By: Melanie

Melanie — Sun, 19 Feb 2012 17:10:26 +0000

Thank you, thank you, thank you!!! These were fantastic. With five kiddos pancakes are a staple and with our new diet restrictions I’ve had a hard time finding a recipe that wasn’t gummy in the middle, a problem for a texture nut like myself. The only change I made was to sub. in 1/2 coconut flour and 1/2 white rice flour for the chickpea flour. I love your site, thank you so much for sharing your recipes.

By: Valentine’s Day Pancakes Brazen Kitchen

Valentine’s Day Pancakes Brazen Kitchen — Fri, 10 Feb 2012 18:19:20 +0000

[…] a.k.a. Multi-Grain Beet Pancakes Recipe adapted from My Real Food Life […]

By: How to Substitute Eggs and Binding Agents | My Real Food Life

How to Substitute Eggs and Binding Agents | My Real Food Life — Wed, 19 Oct 2011 17:23:25 +0000

[…] A great example of using flax as a binder is my gluten free, grain free vegan almond bread. You can also use it as a great binder for pie crusts, cookies, cakes, tea loaves, ground meat products etc… Whenever I’m in doubt about whether a recipe will hold together, I just throw in a tbsp of flax or so and cross my fingers, and it usually works! A great example of this is in my fluffy vegan GF pancakes. […]

By: alea

alea — Mon, 08 Aug 2011 11:20:57 +0000

why thank you Ricki!
I must say, i really, really enjoy this weekly blog link up. I always look forward to all the creative posts that come from it. Its becoming one of my favorites! :D

By: Ricki

Ricki — Sun, 07 Aug 2011 15:45:53 +0000

These look sooooo good! I totally adore pancakes in any case, but light and fluffy (versus moist, my hubby’s preferred) are my all-time faves. Thanks so much for submitting the reicpe to WW this week! :D

By: alea

alea — Sun, 07 Aug 2011 00:44:42 +0000

Hi there Vonda!

Brown rice flour can be subbed with a similar medium weight flour like millet, or amaranth, or sweet white sorghum (the dark sorghum has a stronger flavour). I find millet or sorghum to be my favorites since they taste mildest- adding more amaranth is still tasty but makes the flavour stronger.

Hope this helps! :)
alea

By: vonda

vonda — Sat, 06 Aug 2011 19:18:57 +0000

Wow. These look amazing. Thank you so much for sharing. Any ideas what I could sub the brown rice flour for? Thanks.

By: alea

alea — Sat, 18 Jun 2011 05:15:59 +0000

thanks Mike! they are terrrific :) if i make a batch i’ll make sure to bring a couple to work ;)

By: Mike

Mike — Fri, 17 Jun 2011 19:35:08 +0000

These look amazing!