Gluten-Free Peanut Butter Banana Pancakes

Ingredients

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• 1 cup gluten-free all-purpose flour blend with xanthan gum (about 140 g) Shop
• 1 tbsp brown sugar Shop
• 1 1/2 tsp baking powder Shop
• 1/4 tsp salt
• 1/2 tsp ground cinnamon Shop
• 1 large very ripe banana, mashed (about 1/2 cup)
• 1/4 cup creamy peanut butter Shop
• 1 large egg
• 3/4 cup milk
• 1 tbsp melted unsalted butter or coconut oil, plus more for the pan Shop
• 1 tsp pure vanilla extract Shop
• 1 banana, sliced, for serving
• 2 tbsp peanut butter, warmed, and maple syrup, for serving Shop

Instructions

1. 1 In a large bowl, whisk the gluten-free flour blend, brown sugar, baking powder, salt and cinnamon.
2. 2 In another bowl, whisk the mashed banana and peanut butter until smooth, then whisk in the egg, milk, melted butter and vanilla.
3. 3 Stir the wet ingredients into the dry just until combined. Rest the batter for 5 minutes; it will be thick.
4. 4 Heat a griddle or nonstick skillet over medium-low heat and brush with butter or oil.
5. 5 Scoop 1/4-cup portions and spread them slightly. Cook for 2-3 minutes, until the edges look set and bubbles appear. Flip and cook for 1-2 minutes more.
6. 6 Serve topped with sliced banana, warm peanut butter and maple syrup.

Tips & Notes

• Use a banana with plenty of brown spots. Riper bananas mash smoothly and add more sweetness to the peanut butter pancakes.
• Whisk the peanut butter into the mashed banana before adding the liquids. It blends smoothly that way instead of forming lumps.
• Peanut butter and banana brown quickly, so cook these pancakes over medium-low and adjust the heat after the first batch.

Common questions