Peanut Butter and Banana Pancakes

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.

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

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Nutritional Information

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

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. 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. 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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