Gluten Free Summer Sundae

Birch Bender's Gluten Free Pancake & Waffle Mix

How to Make

1 1/2 cups
Chopped Nectarine
1/2 cup
1/3 cup
1 cup
Birch Benders Gluten Free Pancake Mix
3/4 cup
Oil, for greasing
Lemon Sorbet
  1. In a medium sauce pan, combine nectarines, honey and 1/3 cup water. Simmer over low heat for 30 minutes to 1 hour, adding more water if necessary, reducing to syrup texture as desired.
  2. Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
  3. Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess. 
  4. Mix Birch Benders and 3/4 Cup water until just combined.
  5. Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
  6. Cook until bubbles have formed and popped.
  7. Turn Once.
  8. Remove from heat.
  9. If making a larger batch, pancakes can be stored in a 200° oven while you finish cooking.
  10. Stack pancakes on plate, and scoop sorbet on top. Pour syrup over top and garnish with fresh basil.

This summer treat is sure to become a family favorite.

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