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.

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

Ratings & Reviews

Bcafferty's Review

February 02, 2014

cowchip's Review

April 11, 2013

ladyv808's Review

March 25, 2013


February 12, 2013
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!

JuliaMOMara's Review

January 25, 2013

Chatty2012's Review

October 06, 2012

JanisLaVelle's Review

August 27, 2012
Great recipie , we like our cakes a bit thnner so i added a bit more water and it turned our perfect! We will be making this again very soon. : )