i) 3 cups gluten-free barley flour
ii) 2 cups plant/animal milk
iii) 2 medium bananas
iv) 2 pitted dates
v) 1/2 - 1 Tsp cinnamon
vi) 1 Tsp vanilla/cocoa powder
vii) 1/4 cup crushed nuts
viii) 1/4 cup cranberries
ix) 1/2 cup chocolate chips (optional)


i) Place the flour and other ingredients in a large cake bowl and mix to make a homogeneous batter.
ii) Heat a non-stick pan on medium-low and pour 1/3 cup of batter, using a measuring cup to ensure equal size and cooking times.
iii) Allow the pancake to cook until bubbles appear around the edges, then flip and cook until golden.
iv) Add toppings as per your choice.