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Banana Split Pancakes, Gluten-Free by Sara     Print this Recipe

Comments

"This is delicious we have gotten the girls to call this this their banana split pancakes.  I like them too." (Sara, mom of 2)

Preheat

Griddle to medium-low heat (350 degrees)

Equipment

Mixing bowl, pancake griddle or large skillet

Prep Time

3 minutes

Cook Time

15 minutes

Number of Servings

About 6 pancakes

Instructions

1. 1 cup Pamela's Baking & Pancake Mix

2. 1 large egg (cage-free)

3. 3/4 cup water

4. 1 Tbsp olive oil

5. 1 banana, peeled and sliced

   Mix ingredients in bowl until there are no lumps.

6. Coconut oil

   Lightly grease griddle or large skillet with coconut oil. Pour 1/4 cup batter onto prepared griddle for each pancake. Cook one side then flip.

7. 1/3 cup chopped pecans

8. 1/2 cup fresh blueberries

9. Agave nectar

   Serve pancakes warm topped with pecans, blueberries, and a drizzle of agave nectar.

Options

Sprinkle with cinnamon!  Add extra banana slices on top of pancakes if you'd like.  Sara's family mostly uses agave nectar, but has occasionally replaced it with a drizzle of pure maple syrup or raw honey.

Grocery List

• Pamela's Baking & Pancake Mix, Gluten-Free
• Egg
• Olive oil
• Coconut oil
• Bananas
• Pecans
• Blueberries
• Agave nectar or pure maple syrup
• Option: cinnamon

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