Gluten Free Peanut Butter Banana Pancakes (or Almond Butter)

Ingredients:

• 1-1/2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
• 5 teaspoons gluten-free baking powder (Rumford's or Featherweight for corn-free)
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1-1/4 cups milk of choice
• 1 medium ripe banana, mashed
• 1/3 cup creamy natural peanut butter* (or almond butter) (or tahini [sesame butter] for nut-free)
• 1 large egg
• 1 tablespoon neutral-flavored oil
• 1 teaspoon pure/gluten-free vanilla extract

Instructions:

1. Preheat a skillet, electric skillet, or griddle over medium heat or to 350ºF.
2. Whisk together the flour, baking powder, sugar, and salt. Make a well in the center and set aside.
3. In a separate bowl, mash the banana. Add the milk, banana, peanut butter, egg, oil, and vanilla extract and whisk until smooth. to dry mixture. Pour into the dry mixture. Whisk until smooth.
4. Optional: Preheat oven to low to keep pancakes warm as you cook them.
5. Add 1/4 cup scoops of batter onto the preheated skillet and lower heat as needed. Cook until several bubbles form on the top of each pancake for about 3 minutes**. Flip the panackes over and cook for an additional 2 to 3 minutes. Repeat the above steps with the remaining batter. Keep pancakes warm in the oven on an ovenproof platter.

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