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Peanut Butter Banana Pancakes

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By Betty Crocker Kitchens
Updated Feb 26, 2016
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Wake up to warm peanut butter banana pancakes, a sweet twist on the traditional pancake. Filled with chopped bananas and peanut butter, these pancakes couldn’t be easier to make! Just add Bisquick™ Gluten-Free mix, water, sugar, salt and an egg – and your peanut butter banana breakfast will be ready in no time.

Peanut Butter Banana Pancakes

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 1/4 cups Bisquick™ Gluten Free mix
  • 1 1/2 cups warm water
  • 1/2 cup creamy gluten-free peanut butter
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup chopped banana (about 1 small)
  • 1 sliced banana, if desired
  • 1/4 cup powdered sugar, if desired

Instructions

  • Step 
    1
    Heat griddle or skillet over medium heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray without flour before heating. In medium bowl, stir Bisquick mix, warm water, peanut butter, granulated sugar, salt and egg with whisk. Fold in chopped banana.
  • Step 
    2
    For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced banana; sprinkle with powdered sugar.

Nutrition

308 Calories
17g Total Fat
12g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
308
Total Fat
17g
0%
Saturated Fat
3g
0%
Sodium
474mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
4g
0%
Protein
12g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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