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.

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