Mrs. Hewitt’s Gluten-free Banana Nut Pancakes

These pancakes might look and sound more time intensive than regular pancakes, but with the “wet” ingredients blended they come together surprisingly fast. Definitely an elevated pancake without a bunch of extra work.
  • 1 1/2 cup Mrs. Hewitt’s Gluten-free Pancake & Waffle Mix
  • 1 cup milk*
  • 1 large egg*
  • 2 tablespoons coconut oil, melted & cooled
  • 2 very ripe bananas (approx. 3/4 cup)
  • 1 teaspoon vanilla
  • 1/4 cup walnuts, toasted & chopped (optional)
  • Syrup for topping
*Can substitute with non-dairy milk and egg replacer to keep non-dairy and vegan.
  1. In a blender, blend milk, egg, coconut oil, bananas, and vanilla.
  2. Add Mrs. Hewitt’s Pancake Mix to a medium bowl.
  3. Add blended banana mixture to pancake mix, and whisk until well incorporated.
  4. Let the batter sit for 5-7 minutes.
  5. Cook on a 325 degree griddle until bubbles form, flip and cook on the other side until done.
  6. Serve with butter, syrup, and sprinkle with toasted walnuts (or favorite toppings of your choice).
**I needed to cook these at a lower temperature than a regular batch of pancakes. My first two batches burned because first, my griddle was too hot, and then they cooked faster than I expected and I wasn’t paying enough attention? Reducing my heat to about 325 degrees and keeping a close eye on them helped them come out perfectly.