Banana-Sour Cream Pancakes with Pecan-Agave Butter
These Gluten Free Banana-Sour Cream Pancakes feature our special Pecan-Agave Butter. (Dairy Free-Casein free-Vegan options in parenthesis)
Ingredients: 1 1/3 cup Old Fashioned baking mix or Buckwheat Flax Pancake Mix 1/4 t. cinnamon 1 c. ripe mashed bananas (2-3) 1 egg, separated (or equivalent egg replacer) 1/2 c. sour cream (or Tofutti sour cream substitute) 1/2 cup milk (coconut or rice milk) 1 t. vanilla 1 T. vegetable oil or coconut oil 1 c. chopped pecans (or walnuts) 1/4 c. cold butter (or Earth Balance), cut into small pieces 1/4 cup brown sugar 1/4 cup agave nectar 1/4 t. cinnamon
Instructions: For pancakes - In a large bowl place baking mix and cinnamon. In a medium bowl combine bananas, egg yolk (or egg sub) sour cream (or substitute) milk (or substitute)vanilla and vegetable or coconut oil. Make a well in dry ingredients and add banana mixture stirring until dry ingredients are just moistened. In a small bowl whip egg white until soft peaks form and fold into batter. (Skip this step if using egg replacer). Prepare pancakes on griddle or pan. Serve with a scoop of Pecan-Agave butter.
Pecan-Agave butter - Mix together with pecans, brown sugar and agave nectar and cinnamon using a fork. Serve one scoop on top of hot pancakes.
Gluten Free & Delicious
Our products are inspired by the needs of people with gluten sensitivities and those who choose a healthy lifestyle. We only use high quality and nutritious ingredients sourced in the USA. Discover our story to learn more about our CEO's inspiration.
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