Sautéed Banana Pancakes
Preheat griddle to 375°F (medium heat).
In medium bowl, whisk together Krusteaz Gluten Free Buttermilk Pancake Mix, water, milk and egg until blended. (Batter will be lumpy.) Melt butter on griddle and place 3-4 slices of bananas per area of one pancake, slightly brown and turn. Pour slightly less than 1/4 cup batter per pancake onto griddle to cover sautéed bananas.
Cook 2 minutes, carefully flip pancakes and continue to cook 1 ¼ -1 ½ minutes. Serve with gluten free chocolate hazelnut spread.