Gluten-Free Peanut Butter Banana Pancakes

Ingredients

• 2 cups certified gluten-free all-purpose flour blend 2 cups certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 1 ripe banana, mashed 1 ripe banana, mashed
• 0.5 cup milk 0.5 cup milk
• 0.25 cup creamy peanut butter 0.25 cup creamy peanut butter
• 2 tbsp melted coconut oil or butter 2 tbsp melted coconut oil or butter
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for even leavening.

2. 2

   In a separate medium bowl, whisk the eggs until lightly beaten. Then, add the mashed ripe banana, milk, creamy peanut butter, melted coconut oil or butter, and pure vanilla extract. Stir vigorously until the peanut butter is fully incorporated and the mixture is smooth and fragrant.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix. A few small lumps are perfectly fine. Let the batter rest for about 5 minutes; it will thicken slightly.

4. 4

   Heat a lightly greased griddle or non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping. The aroma of peanut butter and banana will become more pronounced as they cook.

5. 5

   Serve the warm peanut butter banana pancakes immediately with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition (per serving)

Tips & Notes

• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.