Gluten-free Bisquick Pancakes

During our Florida vacation I wanted to make cooking breakfast simpler than it is at home. Therefore, I decided to use some gluten-free mixes instead of making everything from scratch. One of the mixes was gluten-free Bisquick, which I used for making pancakes, albeit modifying the recipe on the Bisquick box because of Sabrina's egg allergy and our dairy intolerance. I also added some ground cinnamon to the batter because I like the way cinnamon in pancakes tastes. I think the resulting pancakes were quite good and worth making again. Even so, I'll reserve the Bisquick for vacations and other special occasions because it's more expensive that the Bob's Red Mill gluten-free flour that I buy in bulk. In addition, the Bisquick isn't quite as healthy since the main ingredients are rice flour, sugar, and modified potato starch. But who thinks about what's healthy when they're on vacation, right? Speaking of not so healthy, one morning we topped our pancakes with chocolate syrup. Yum, yum.

Gluten-free Bisquick Pancakes
makes about 8 pancakes

Ingredients:

• 1 cup gluten-free Bisquick
• 1/2 cup mashed banana (about 1 medium to large banana)
• 3/4 cup + 2 Tbsp. plain almond milk
  
• 1/2 tsp. ground cinnamon
• 1 Tbsp. canola oil

Instructions:

Add the Bisquick mix to a medium bowl. Microwave the milk until warm and pour into the bowl. Mash the banana on a plate or in a food chopper and add it to the bowl as well. Finally, add to the bowl the ground cinnamon and canola oil. Whisk until completely combined. Let the batter sit for ten minutes.

While the batter is resting, place a large non-stick pan over medium heat and let it heat up. When the pan is hot and the batter has rested for ten minutes, make a tester pancake using 1/4 cup of batter. Cook the pancake for 3 to 4 minutes on each side. Then cook the rest of the pancakes, using 1/4 cup of batter for each pancake.