Gluten-Free Banana Flapjacks
The perfect treat for anyone avoiding gluten, these banana flapjacks are easy to make and a great addition to the breakfast table. Almond meal, found in the health sections of supermarkets, gives these flapjacks a slightly nutty taste.

Serves 15

Preparation Time
10 min

Cook time
20 min

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
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.

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.

To serve, mix the maple syrup and chopped pecan nuts in a bowl. Pour over the flapjacks and serve with blueberries.