You’d think that adding peanut butter or almond butter along with bananas to pancake batter would make them too heavy to enjoy. Not these pancakes! With the perfect balance of leavener, these gluten free peanut butter pancakes are delightful.
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:
Preheat a skillet, electric skillet, or griddle over medium heat or to 350ºF.
Whisk together the flour, baking powder, sugar, and salt. Make a well in the center and set aside.
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.
Optional: Preheat oven to low to keep pancakes warm as you cook them.
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.
Tips
When making the flour blend, feel free to replace the superfine rice flour for gluten free oat flour to make these pancakes. Oat flour is packed with protein.
*If you are using gluten free peanut butter that contains sugar, omit the granulated sugar from the recipe.
**You can also make smaller pancakes and cook them a shorter time.