1 cup GF mix (My master mix is 1 1/2 cups sorghum flour, 1 1/2 cups potato starch, 1 cup tapioca starch)
( Any gluten free mix would work- a rice based one or even Pamela's)
1/3 cup peanut butter with no added sugar or fats
1 1/2 tsp. baking powder
1/4 tsp. Guar gum (or 1/2 tsp xanthan gum)
1 large egg
Milk to the right thickness (I didn't measure- just watched for batter to be right.)
Add grease or oil of your choice to frying pan. Heat over med-low. Add pancake mixture for whatever size pancakes you want.
Bananas Foster Topping:
Butter or coconut oil( Maybe 3-4 T)
2-3 med. or large bananas cut in 3/4 inch chunks
Melt the butter in a separate saute pan. Add the banana chunks. Stir quickly until they become golden, but not mushy. Sprinkle with brown sugar and stir over low until there are no more grains of sugar. It should be a smooth liquid that thickens slightly as it cooks. Serve immediately over the pancakes.
Okay, Patrice. You're gluten free. What about those of us who aren't?
I'm ready for you. Here is the way I would do this recipe if I could use a regular baking mix.
! cup of Bisquick or mix of choice
1/3 cup peanut butter
1 egg (The recipe on the lid never called for this, but it makes it richer and would assure that they held together well.)
Milk to the correct thickness
Mix the ingredients, except for milk. Once they are well mixed, add milk slowly until it looks right for pancake batter. If it's too thick you will have fluffy pancakes. Too thin may yield something like crepes. It's a win-win situation. :)
*** The hardest part about posting recipes is the fact that I'm an instinctual cook. Therefore, I hardly ever know amounts. I can cook for 1 or for 250, without precise measure. I try really hard to make notes when I want a recipe for my daughters or for my blog.
I hope you enjoy these! I will make them again soon. :)