Breakfast · Breakfast · Good Food · Holidays · sugar free

New Recipe: Gluten-free Shrove Tuesday

Today’s recipe is one that is a favourite at tea time in some countries, and in others, enjoyed at breakfast time, or for brunch.

For this healthy recipe, rather than adding sugar, I’ve used fruit to sweeten it, and if you really do enjoy a good dose of sweetness, feel free to add cinnamon sugar, honey, syrup or jam when you serve these delicious gluten-free treats!

Today is Shrove Tuesday, or sometimes known as ‘Pancake Tuesday’; and in other places, as Madi Gras. Actually, depending on which country you are from, this particular day in the Lenten season, has many different names and traditions.

One tradition is to eat pancakes on this day, and so, here is a gluten-free recipe for you to enjoy:

 

 

Gluten-free Banana Flapjacks

whatsfortea

 

(glutenfree, oat free, wheat free, egg free, nut free, soy free, sugar free, xanthan gum free)

Servings: 6-8 flapjacks

By: gfchopstix

Prep time: 10 minutes

Cooking time: will vary

These flapjacks are made without adding sugar, and so get all their sweetness from the ripe bananas. You can sweeten them by adding jams, honey, syrup, or fresh fruit. Top with yoghurt, or cream, and sprinkle nuts or seeds over (if not allergic).

 

Ingredients:

  • 1 flax egg
  • 1 1/2 cups of gluten-free flour*
  • 1/4 teaspoon of fine sea salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of vanilla extract
  • 3/4cup – 1  cup of non-dairy milk
  • 2 small-medium sized bananas
  • Vegetable oil (sunflower oil) for frying

(* flour – I used 1 1/2 cups of AP gluten-free flour, and a 1/4 cup of buckwheat flour)

Instructions:

  1. Make the flax egg, by placing one tablespoon of ground flaxmeal into a bowl, then adding two tablespoons of boiled water. Stir and let stand
  2. In a mixing bowl, place the flour, baking powder, salt and ground cinnamon
  3. Peel and chop up the two small to medium sized bananas
  4. Gently mash the bananas
  5. Gradually add the banana and milk (a quarter of a cup at a time) to the flour mixture, whilst mixing with a whisk (or electric mixer)
  6. The batter should be smooth, and thick. The more milk is added, the thinner the batter will be, and so add as little or as much as you prefer
  7. Lastly, fold in the flax egg
  8. Over medium heat, heat up a small amount of oil (about a tablespoon) in a pan
  9. Gently place spoonfuls of the batter into the pan, and spread out
  10. Cook on both sides until golden brown and cooked through
  11. Remove from the pan and place onto a plate
  12. Serve and enjoy warm!

 

nanaflapjack

 

 

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