These delicious and gluten-free Banana Oats Flapjacks are great as a lazy Sunday morning breakfast and a post workout snack the like. They’re super easy to prepare, and you can top them with honey, maple syrup, berry coulis, or drizzle with chocolate sauce.
Blitz the oats in your OmniBlend to grind a fine oat flour. The narrow base of the 2 litre and 1.5 litre narrow base jugs are perfect for grinding nuts and oats, allowing you to bake flourless and gluten free.
To make these flapjacks vegan/lactose-free, substitute the buttermilk for oat milk mixed with apple cider vinegar. You make your own oat milk by blending 1 cup oats with 3 cups water, and then strain using a nutmilk bag.
Ingredients (makes 5 flapjacks):
- ¾ C Oat Flour (grind rolled or quick cooking oats in your OmniBlend to make your own oat meal)
- 1 Tsp Baking Powder
- 1 Ripe Banana
- ½ C Buttermilk (or substitute for vegan: mix ½ cup oat milk with ½ tbsp apple cider vinegar and set aside for a few minutes)
Mix the oat flour with baking powder. In a separate bowl, mash the banana with a fork and add the buttermilk (or non-dairy milk mixture). Stir to combine, and then add the flour. Fold in until combined, don’t overmix. Heat a skillet and grease with some coconut oil. Bake the flapjacks, and serve warm.
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