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Gluten Free, Vegan Mango Cherry Pancakes by The Allergy Chef

Mango Cherry Gluten Free Pancakes (Vegan, Top 8 Free)

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Ingredients

Part 1

  • 1 cup White Sorghum Flour not superfine
  • 1/2 cup Arrowroot
  • 70 g Organic Light Brown Sugar (1/3 cup)
  • 4 tsp Baking Powder
  • 1/4 tsp Sea Salt

Part 2

  • 225 mL Unsweetened Milk of Choice (8 ounces)
  • 170 g Frozen Organic Mango (6 ounces), small cubes
  • 3 tsp Organic Vanilla Extract

Egg Substitute

  • 3 TBSP Organic Chia Seeds
  • 2 TBSP Potato Starch
  • 170 mL Unsweetened Milk of Choice (6 ounces)

Cherry Sauce Ingredients

  • 170 g Organic Dark Sweet Cherries (6 ounces) I thaw pitted frozen cherries
  • 1/2 cup Organic Powdered Sugar
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