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Peanut Butter and Banana Pancakes

Photo: Oxmoor House

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.


  • 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)

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook