New no-stir creamy SunButter and pancakes

No-stir creamy SunButter

I received the most delicious gift in the mail for Valentine's Day. It was a jar of the new No-Stir Creamy SunButter, a free sample for me to try, along with heart-shaped cookie cutters.  They must have read my mind that I love SunButter.

This new SunButter is just as delicious as all the other varieties but has the advantage of not separating like the original flavors. They've added some additional ingredients to prevent separation. Hence, it doesn't require stirring before using.

I like this feature but I was already sold on SunButter. My family members, however, really appreciated this new SunButter because they don't like their butters to separate when they spread it on crackers and bread. In a taste comparison, they said they liked both the old and new SunButters.

I decided to go all out and try something I haven't made for awhile with the new SunButter. I made pancakes but not just any pancakes: Quinoa/Millet Sunbutter Pancakes. Now that's a mouthful.

 I used 1/2 cup each of whole grain quinoa and millet. I ground them to a coarse powder in my coffee gringer. Next, I put the freshly ground flours in my food processor with 1/2 tsp. gluten-free baking powder and dash of salt. To this, I added 2 T. of the new no-stir SunButter, 2 T. ground flax mixed with 2 T. water, and 1/4-1/3 cup unsweetened hempmilk. Pulse to mix to a thin batter.

Cook the pancakes in a well-heated skillet, sprayed and oiled. Cooking pancakes requires you to be very patient as I found out. I spoiled several before learning to wait for the bubbles in the dough to break.

Here's the final product, spread with more SunButter, of course. Mmmm good! Thanks, SunButter, for giving me an excuse to eat more of what I love.