Sunflower Butter Cup Pancakes


  • 2 C. Rice Milk
  • 2 tsp. Lemon Juice
  • 1 Banana
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Ground Flax
  • 2 ½ C. All-Purpose Gluten-free Flour
  • ½ tsp. Cream of Tartar
  • 1 ¼ tsp. Baking Soda
  • ½ tsp. Salt
  • 2 Free2b Dark Chocolate Sunflower Butter Cups, chopped



  1. Add the first six ingredients to a blender and pulse to combine.
  2. In a mixing bowl, sift together the flour, cream of tartar, baking soda and salt.
  3. Slowly add the dry ingredient mixture to the blender and pulse to incorporate.
  4. Bring a non-stick skillet to medium heat on the stovetop.
  5. Working a couple pancakes at a time, pour the batter into the skillet, making 4-inch rounds.
  6. Cook pancakes for 1-2 minutes until the edges begin to bubble. Flip and cook the bottom sides for 1 minute before transferring to serving plates.
  7. Top with chopped Sunflower Butter Cups and serve with warm sunflower butter or maple syrup.




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