Peanut Butter and Banana Pancakes

Peanut Butter and Banana Pancakes Recipe
Photo: Oxmoor House
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

Outstanding

Yield:

5 servings (serving size: 2 pancakes)

Recipe from

Oxmoor House

Nutritional Information

Calories 301
Fat 16.6 g
Satfat 3.4 g
Monofat 7.5 g
Polyfat 4.6 g
Protein 10.9 g
Carbohydrate 29.2 g
Fiber 3.1 g
Cholesterol 46 mg
Iron 1 mg
Sodium 488 mg
Calcium 94 mg

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)

Preparation

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.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
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