Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7

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

Recipe by Oxmoor House August 2011

Gallery

Oxmoor House

Recipe Summary

Yield:
5 servings (serving size: 2 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

301 calories; fat 16.6g; saturated fat 3.4g; mono fat 7.5g; poly fat 4.6g; protein 10.9g; carbohydrates 29.2g; fiber 3.1g; cholesterol 46mg; iron 1mg; sodium 488mg; calcium 94mg.
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