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