Gluten-free Vegan Banana Flapjacks
(Adapted from a recipe I found on Instagram by Sarah Malcolm)
I have made this recipe countless times and they are pretty much flop-proof (yay!) I have made them for both friends and family, and everyone has loved them (even the die-hard “I don’t do healthy/vegan food” family members 😉 ) I recently looked after my friend’s children for the weekend and decided to make a batch for them the one morning. When they saw the ingredients being laid out (especially the buckwheat), they eyed them suspiciously and told me “that’s not how we normally make them”. When I finally coaxed them to try a flapjack, with their first bite they weren’t too convinced, but after I had sprinkled on some coconut sugar and cinnamon, they were hooked (in fact they polished off the whole batch in minutes!) So I think its safe to say that kiddies should love them too! Another funny story: I surprised my beautiful mom with these flapjacks and all the toppings for her birthday this last weekend, and when my cousin heard I had made them, she said she was almost willing to break all the lockdown rules to come and get some (so I don’t think I’m biased when I say these are the best flapjacks ever! 😀 )
Buckwheat info: this must be my favourite gluten-free ingredient in baking. Some recipes have been hit and miss, with the earthy flavour of buckwheat being too overpowering, but with these flapjacks, you can’t taste it at all. Contrary to what the name suggests, buckwheat is not related to wheat (and is not a grain at all). It is actually a fruit seed related to rhubarb. It is anti-inflammatory and has a low GI. It is high in manganese and fibre (great for digestion) and is a good source of magnesium, copper and protein (1 cup of cooked buckwheat has almost 6 grams of protein!) So not only are these flapjacks delicious, they’re actually good for you!!
I hope you love these flapjacks as much as we have!
(Makes about 18 flapjacks)
- 1 cup buckwheat flour (see note below)
- 1 cup plant based milk (I usually use almond milk but coconut milk would make these even more creamy and decadent! I have also successfully used just plain filtered water when I was out of milk)
- 1 large banana
- 1 TBS coconut oil (soft/melted)
- ½ – ¾ tsp bicarbonate of soda (I found that 1 tsp was too bitter)
- pinch salt
- 1 tsp vanilla extract (can leave out but adds a lovely flavour)
- If you have a high speed blender, simply add all the ingredients and blend until well combined (you may have to stop and shake/scrape down the jug now and then). If your blender is not too powerful, blend the wet ingredients first, then add the dry ingredients and blend again until well combined. The batter should be pretty thick (resulting in fluffy flapjacks)
- Heat a non-stick pan with a bit of coconut oil. When the pan is hot, place about ¼ cup scoop of the batter onto the pan (I usually fit 3 flapjacks in the pan at a time).
- When bubbles start to appear (about 1-2min) gently loosen and flip over the flapjacks and cook for another 30 seconds until golden brown. Add a dash more coconut oil after every 2-3 batches.
NB: Some tips to make sure this recipe is “flop-proof” for you too:
- I find a non-stick pan works the best – I tried once with a cast iron pan and couldn’t get them quite right (they kept sticking to the pan and I couldn’t flip them easily unless I used a lot of oil)
- For the buckwheat flour, I like to mill my own which I think makes the flapjacks much lighter and fluffier. To do so, simply grind hulled buckwheat groats in a Nutribullet/high speed blender until a fine powder (I use the milling blade of my nutribullet, but have also successfully used the normal large jug of a h.s. blender). A coffee grinder should also work well!
(Adapted slightly from a recipe in the book “Rawlicious” by Peter & Beryn Daniels)
Blend the following ingredients in a high speed blender until smooth and creamy:
- 1 ½ cups filtered water
- 1 cup macadamia nuts soaked for about 30min beforehand (can substitute for cashews)
- 1 TBS liquid sweetener (eg: maple syrup or date syrup – though this will result in a darker colour)
- 1 tsp non-irradiated cinnamon
- 1 TBS maca powder (can leave out as not everyone likes the flavour – but I love the caramel-like/malted flavour it adds)
- 1 tsp vanilla extract