• Jenny R

    posted on May 22, 2011 at 9:55 pm

    Holy Moly – Texas Pecan Banana Bread sounds great. I’m going to have to put this on the wish list. Of course I like anything with banana in it which is odd b/c I can’t eat a banana plain (the texture grosses me out).

    BTW- Been using your basic flour blend and it is great. It’s taking a little while to get used to the flavor of the bean flour but it seems to dissipate once cooked. Great value though and I like it b/c it isn’t just white rice flour and sugar like a lot of mixes. Your food always sneaks a lot of nutrition in (which is a good thing!).

    [Reply]

    Amy Reply:

    @Jenny R, Yea, you don’t want to eat a big spoon full of bean flour cookie dough…but it does go away once it’s baked which is a good thing.

    Hugs,
    Amy

    [Reply]

  • Janet

    posted on May 23, 2011 at 3:19 pm

    Can you tell me what Glutinous rice flour is? Might I know it by another name?

    Thanks.

    J

    [Reply]

    Amy Reply:

    @Janet, It’s a type of white rice that’s ground into a flour. I had a hard time finding it. You might do a google search for more info.

    Hugs,
    Amy

    [Reply]

  • Barb

    posted on May 23, 2011 at 5:45 pm

    If I used agave instead of the sugar, would I cut back on the milk? What about liquid stevia? I have this cookbook but haven’t used it yet! What am I waiting for???? I’ve been concentrating on yours! Could you do a post on how to convert a recipe with sugar to one with unrefined sweetner? I’ve no idea where to start. I am a huge fan!

    [Reply]

    Amy Reply:

    @Barb, It’s just two tablespoons of sugar so add sub one tablespoon of agave and you’ll be good to go. Enjoy!

    Hugs,
    Amy

    [Reply]

  • Pure2raw Twins

    posted on May 23, 2011 at 8:06 pm

    GF Pancakes look great!!! Love when I create a dish that no one realizes it is gluten free = great feeling :)

    [Reply]

  • Ellyn Sprissler

    posted on February 29, 2012 at 9:58 am

    I just tried these for the first time this morning and they are wonderful! I have been very disappointed in the past with other GF pancake recipes. The texture is light and airy and the flavor is unique but not too strong. I don’t think anyone would ever know they are GF. Even my 18 month son loved them and he rarely eats table food.

    I made a few substitutions, which I’ll share, just so everyone knows they have been tried and the recipe still turned out great.

    1 – I could not find millet flour so I used Amy’s basic flour blend.
    2 – I used unsweetened vanilla almond milk + 1 tsp lemon juice instead of the buttermilk.
    3 – I don’t know what glutinous rice flour is, so I used regular white rice flour.
    4 – I substituted palm sugar for the white sugar.

    The batter was quite thin and rather lumpy so I used an electric mixer to get most of the lumps out. I cooked them on my griddle at 375. I have found with other GF pancakes that if you cook them at a lower temperature they will never get done in the middle. That might not be the case with these pancakes since they are much lighter, but cooking them at 375 worked well for me and saved time because they cooked so quickly.

    [Reply]

  • Katherine ELliot

    posted on March 1, 2012 at 7:33 pm

    Hi Amy. My family and I have been gluten free for almost 3 years now. We are gluten sensitive with many different food allergies. I just recently found out that one of my children is fructose intolerant. I am suppose to meet with the dietitian in one more week to figure out how to navigate this journey. Are you familiar with recipes that are also fructose free, ie. no agave, honey…..

    [Reply]

  • Lori

    posted on December 20, 2012 at 10:00 am

    I’ve tried over 20 different pancake recipes and pancake mixes. This is, by far, the best one. My son thanked me for making him ‘normal’ pancakes. I made the recipe as written (using Thai rice flour for the glutinous rice flour) and buttermilk powder instead of regular buttermilk (because that’s what I had on hand). This recipe freezes well and reheats in the microwave nicely.

    [Reply]

    Amy Reply:

    @Lori, So glad you like them, Lori! Make sure to check out more of my friend’s recipes at http://www.blackbird-bakes.com

    Hugs,
    Amy

    [Reply]

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>