Name: Peanut Butter and Banana Pancakes
Ingredients: 5.4 ounces gluten-free baking and pancake mix (about 1 1/4 cups; such as Pamela's); 1 cup warm water; ½ cup creamy peanut butter; ⅛ teaspoon salt; 1 large egg; ½ cup chopped banana (about 1 small)

You can give these pancakes a PB&J flavor profile by spreading them with grape or strawberry jelly. Or just drizzle them with syrup.

Peanut Butter and Banana Pancakes

gluten-free baking

water

peanut butter

salt

banana (about 1 small)

Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 4 ingredients in a medium bowl, stirring well with a whisk. Fold in banana.


Heat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup batter per pancake onto hot pan. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter.


This recipe is delicious!  I used the King Arthur Flour GF Pancake Mix, which made better consistency pancakes than using the Bisquick GF Pancake Mix.  If your batter turns out a little thick, add about 1/4 cup more water to the batter so it spreads out better in the pan when you are cooking.  I make these up ahead of time and freeze them so I can pull out a couple at a time to reheat.  If you reheat them with a little butter in a pan, they "crisp" a little and, in my opinion, makes them even better than when they are freshly made.  I also used a little more banana then what the recipe called for the second time I made them and they turned out great!

Great recipie ,  we like our cakes a bit thnner so i added a bit more water and it turned our perfect!  We will be making this again very soon. : )

Peanut Butter and Banana Pancakes

Servings: 3.5

Author : MyRecipes

Ingredients

Instructions

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