Photo: Oxmoor House
Yield
5 servings (serving size: 2 pancakes)

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

How to Make It

Step 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.

Step 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.

Cooking Light Gluten-Free Cookbook

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