Banana blueberry oatie flapjacks



Makes 5 cups or 20 batches of flapjacks
For gluten free flour mix, use a combination of white, brown rice flour, potato starch and chickpea flour. Good combinations found here.)

Oat & rice flour flapjack mix
2 cups oatmeal (fine oat flour)
2 cups brown rice flour
1 cup potato starch
2 tsp xantham gum
2 tsp baking powder
1 Tbsp bicarbonate

Combine all the ingredients and store in an air tight container or jar.

Banana blueberry oatie flapjacks
1 medium banana
1 egg (or 2 tbsp peanut or treenut butter)
1 tsp vanilla essence or a pinch of vanilla powder
1 Tbsp peanut or treenut butter (optional)
1 Tbsp raw honey
60ml (4 Tbsp) Oat&rice flour flapjack mix
1/3 cup fresh or frozen blueberries

Mash the banana, and add the egg, vanilla, nut butter and honey. Mix well.
Add the flapjack mix and stir until combined. 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.
They will take a little longer to cook than wheat flour pancakes, but are well worth the wait! 
Enjoy with more honey or toppings of your choice.

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