These puffy little flapjacks are perfect for tummies sensitive to gluten and you can add berries or bananas to the mixture to amp up the nutrients and taste factor. This recipe is also dairy-free and can be made vegan.
These flapjacks will be a hit around the breakfast table – for those intolerant to gluten or not. They are puffy, soft and tasty and make for a great addition to the holiday brunch or breakfast rotation.
This recipe includes a small dosage of a sweetener of your choice, but you can also opt to leave it out or add 1 small mashed banana instead.
Holiday hack? Prep the mixture the night before so that it’s ready to go first thing in the morning!
What You Need:
1-2 tbsp maple syrup or honey (optional)
2 tbsp vegetable oil (like avocado oil)
1 XL egg or 1 x flax egg (1 tbsp ground flax seeds + 3 tbsp water)
1 tsp vanilla essence
1 cup all-purpose gluten-free flour
1 tsp xanthum gum (if your flour does not include it)
1 tbsp baking powder
Pinch of salt (optional)
¾ – 1 cup oat milk
½ cup fruit of your choice (blueberries, chopped strawberries, banana)
1/ Whisk together the syrup, oil, egg and vanilla essence until well combined.
2/ Slowly add the dry ingredients and then add the milk until smooth. Stri in your fruit.
3/ Allow the mixture to stand for at least five minutes and then set your non-stick pan over a medium heat. (You shouldn’t need to add oil with your non-stick pan, but you could add a light coat of coconut baking spray).
4/ Spoon out rounds of batter and flip once bubbles appear and it’s browned on the underside.
5/ Serve with toppings of your choice, such as a berry compote, maple syrup, nut butter, more fresh fruit or even eat just as it is!