2 cups (240g) 1.2.3 Gluten Free Buckwheat Pancake Mix
3-4 medium bananas, mashed
1 cup (240ml) skimmed milk or milk substitute
1 cup (90g) certified gluten free oats
¼ cup (45g) light brown sugar
1 Tsp. Cinnamon
2 Large eggs
Heat pan pan/griddle over a medium heat.
Place Oats and milk in a bowl and set aside for 15 minutes to soften the oats.
In a separate bowl, mash the bananas with a fork. Add the brown sugar, cinnamon, eggs and mix well.
Stir in the pancake mix and oats milk mixture.
Spray pan/griddle with non-stick spray. Ladle the batter onto the pan/griddle and spread out the pancakes. These will rise well and be thick so you want to spread the batter out so that they cook through. Cook until bubbles form and then flip the pancake to cook the other side. Pancakes should be golden brown on each side. Cook approximately 3 minutes on each side.