Gingerbread flapjacks

50g pitted dates
1 medium banana
1 egg
1 Tbsp peanut or nut butter
1/4 tsp ginger powder
1/2 tsp cinnamon powder
1 tsp raw cacao powder (optional)
60ml (4 Tbsp) Oat&rice flour flapjack mix (flours, bicarb and baking powder)
1/3 cup fresh or frozen berries or chocolate chips (optional)
1 or 2 Tbsp milk or water (if batter is too sticky)

Blend together the dates and peeled banana until smooth, add the egg, peanut/nut butter spices, cacao powder and blend well. Add the flapjack mix Leave for a minute or two to thicken slightly, then add the berries.
Heat a skillet on a medium heat with some coconut or cooking oil and spread a tablespoon of mixture per flapjack in the pan.
Turn when small bubbles form. If they start to burn and are still soft in the middle the batter is too thick. Use a Tbsp or more of milk or water to thin down the batter.
They will take a little longer to cook than wheat flour pancakes, but are well worth the wait! 
Enjoy with honey or toppings of your choice.