Peanut Butter and Banana Pancakes

By Cassaundra

Cooking Light Gluten-Free Cookbook, Oxmoor House

2011

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)

Details

Servings 5
Adapted from myrecipes.com

Preparation

Step 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. 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.