Banana Bread Pancakes Gluten-Free

The storm the newscaster said would come...finally came today. No biggie. Just rain. It is refreshing when it rains here. My backyard smells so fresh of lime, lemon and oranges because they are in full bloom.

 Have you heard that song by Jack Johnson? Banana Pancakes...

"Can't you see that it's just raining?
Ain't no need to go outside...
Baby, you hardly even notice

When I try to show you this

Song is meant to keep you

From doing what you're supposed to.

Waking up too early

Maybe we can sleep in

I'll make you banana pancakes

Pretend like it's the weekend now..."

Love that song on a rainy day. They are few and far between here. The weather prompted me to hum this song and make some banana pancakes. Not the easiest thing when you can't have gluten right? Wrong! They are not the healthiest thing on the planet, but they are a great splurge when it's raining and you want some comfort food. Taylor loved them and wants me to add them to her splurge menu. 

Here is how I made mine:

Banana Bread Pancakes

1 1/4 cup pamela's baking and pancake mix (any gf pancake mix should work)

1 TBSP canola oil

1 banana mashed

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup milk

1 large egg

1 tsp vanilla extract 

2 ripe bananas

1 TBSP melted butter

I na small bowl, fully mash one banana (save the other one to slice on top). In a large bowl, combine Pamela's baking mix, brown sugar, cinnamon, and nutmeg in a large bowl. Measure the milk and add the vanilla extract and egg to it. Whisk together. Add the wet ingredients to  the dry ingredients. Whip until fully blended.  Add in mashed bananas and whip. My daughter does not like banana chunks at all, so I whip the tar out of it. If you like a little banana chunks you can adapt it for your taste. Add in melted butter and whip again until batter is smooth.

Heat a skillet or grill on medium high heat. I have an electric grill and I set it for 400 degrees for pancakes. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. 

Flip and cook for a minute more. Repeat with remaining batter. Serve hot with butter and Vanilla Maple Glaze syrup.

Vanilla Maple Glaze Syrup:

adapted from How Sweet Eats

1 TBSP melted butter

1/2 cup maple syrup

1/4 cup powdered sugar

1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes topped with sliced banana.

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