Ingredients
2 cups (240g) 1.2.3 Gluten Free Buckwheat Waffle/Pancake Mix
1 large banana, mashed
1 cup (240ml) unsweetened almond milk or water
2 Tbsp. vegetable oil
Method
Heat pan over a medium heat.
Place 2 cups (240g) mix in a bowl. Add the mashed banana, almond milk/water and oil and mix until thoroughly blended. Add more or less almond milk/water until you reach your preferred consistency.
Spray pan with a non stick spray. Ladle the batter into the pan (about 60ml per pancake). Cook until bubbles form and then flip the pancake to cook the other side. Pancakes should be golden brown on each side.
