August 29, 2017

SunButter Pancake Pops

By Lindsey Willson

It’s back to school season and what better way to kick off the year than with a fun after school snack idea with SunButter? This snack can be made ahead and pulled out for a quick & easy treat. SunButter is the star of this show. Your kids will love this snack. You’ll love the ease of this treat. And, these SunButter Pancake Pops may just be the special snack time where your kids really will tell you what they did at school!

The pancakes can be made ahead and stored in the freezer. Just remove from the freezer, place in a toaster oven and they will be hot and ready to go. These SunButter Pancake Pops are also perfect for breakfast, lunch, or dinner!

For a fun lunchbox idea, pack the pancakes and a SunButter On The Go Cup and let the kids spread their own on at school. Include a small package of sprinkles, and it will be a hit!

Total Time: 30 minutes
Makes 24 pancakes

SunButter Pancake Pops Ingredients:
2 cups gluten-free flour blend
2 flax eggs (2 tablespoons ground flax seeds and 4 tablespoons water)
2 tablespoons grape seed oil
½ cup water or buttermilk
1-½ tablespoon vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
Pinch of salt

Toppings:
1 jar of SunButter Creamy or On The Go SunButter Cups
1 container of sprinkles

MISC:
1 package wood sticks

Directions for Pancake Pops:
1. Make your flax eggs by combining 2 tablespoons ground flax seed and 4 tablespoon water in a small dish. Mix and let stand for 5 minutes.
2. Combine the remaining pancake mix ingredients in a large bowl. Stir well.
3. Place a frying pan on the stove top. Add 1/2 teaspoon olive oil. Turn on heat once the mix is complete.
4. Add the flax egg to the pancake mix. Stir well. Add additional water, 1 tablespoon at a time, if needed.
5. Turn the stovetop heat to medium/high. Use a 1/4 cup measuring cup to scoop out the pancake mix onto the pan. Flip with a spatula. Repeat by adding a 1/2 teaspoon of olive oil before adding the next pancake.
6. Let cool. Transfer some pancakes into a freezer bag for a snack at a later time. Place in freezer. Add wood sticks after the pancakes are reheated in a toaster oven.
7. Insert a wood stick into some of the fresh pancakes. Spread a large dollop of SunButter Creamy onto the center of the pancakes. Top with sprinkles.

Lindsey Willson is a food allergy mom, vegetarian, and author of the blog Lindsey Lee & Co. She shares meal ideas for kids, moms, and families and also has a passion for creating and making things beautiful.

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