Peanut Butter and Banana Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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You can give these pancakes a PB&J flavor profile by spreading them with grape or strawberry jelly. Or just drizzle them with syrup. Ingredients:
5.4 ounces gluten-free baking and pancake mix (about 1 1/4 cups; such as pamela's) |
1 cup warm water |
1/2 cup creamy peanut butter |
1/8 teaspoon salt |
1 large egg |
1/2 cup chopped banana (about 1 small) |
Directions:
1. 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.
2. 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.
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