Gluten-Free Banana Flapjacks

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
10+ 10+
Gluten-Free Banana Flapjacks
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

  • 275g (490ml) almond meal
  • 10ml baking powder
  • A pinch of salt
  • 25g (30ml) sugar
  • 440ml buttermilk
  • 1 large egg
  • 15ml canola oil
  • 130g bananas, finely mashed
To serve:
  • 250ml maple syrup
  • 100g pecan nuts, roughly chopped
  • 400g blueberries

  • Method

  • 1
    Place the almond meal in a mixing bowl. Sieve in the baking powder and salt. Add sugar and mix well. Beat the buttermilk, egg and oil together. Add to the dry ingredients and mix well. Add the mashed banana and mix again. Cover with a kitchen towel and leave to rest for 30 minutes.
  • 2
    Heat a Le Creuset TNS 24cm CrÊpe Pan over medium heat. Drop spoonfuls of the mixture into the pan (fry two at a time). Turn once the top is full of air bubbles and the bottom golden brown. Bake on the other side and keep warm. Repeat with the rest of the mixture.
  • 3
    To serve, mix the maple syrup and chopped pecan nuts in a bowl. Pour over the flapjacks and serve with blueberries.