These Gluten Free Banana-Sour Cream Pancakes feature our special Pecan-Agave Butter. (Dairy Free-Casein free-Vegan options in parenthesis)

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

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.