Banana & Sticky Date Gluten Free Pancakes

Ingredients:

• 600g Illalangi hand-picked Gluten-Free Pancake mix 
• 900ml water
• 3 eggs
• 40ml Illalangi Olive Oil
• 200g sticky dates
• 3 1/2 bananas

Method:

1. Start by cutting the bananas into small pieces so that they can be mashed easily. Remove the pits from the dates, and cut them into small pieces as well. 
2. In a mixing bowl, combine Illalangi hand-picked Gluten-Free Pancake mix, water, eggs, Illalangi Olive Oil, dates, and bananas, and mix thoroughly until the batter is smooth. 
   
3. Allow the batter to sit for 10 minutes (overnight is even better) before cooking. 
4. Preheat the cooking pan. 
5. Add oil to the pan.
6. Pour the batter into small circles on the cooking pan and sear each side until golden brown. 
7. Once all the mixture is used and the pancakes are cooked, you can now dish up your pancakes.

Best served warm, straight from the pan with syrup and cream.