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!
Peanut Butter and Banana 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.
Yield: 5 servings (serving size: 2 pancakes)
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Amount per serving
- Calories: 301
- Fat: 16.6g
- Saturated fat: 3.4g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 4.6g
- Protein: 10.9g
- Carbohydrate: 29.2g
- Fiber: 3.1g
- Cholesterol: 46mg
- Iron: 1mg
- Sodium: 488mg
- Calcium: 94mg
- 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)
- 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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