Low Carb Flapjack Pancake or Muffins
I had eggs but no bacon and had a craving for something sweet. I then remembered I had some over-ripe bananas and I decided to try the 2-ingredient pancake (just eggs and bananas). Well it wasn't turning out great so I added some almond and coconut flour and they were so much better.
Almost cake-like with some frozen berries, topped with double cream yoghurt (and some honey for the Little One) and it tasted amazing! And it was a proper substantial enough batter so I added the leftovers to a couple of muffin wrappers, added some berries and baked it, turned out great (I just forgot to spray the wrappers so they got stuck - but they still tasted great!).
What you need:
- 2 over ripe bananas
- 3-4 large eggs
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1 tbsp rice malt syrup or honey
- frozen berries (I used blueberries and raspberries.
- double thick yoghurt (to serve)
To make the batter:
- Mash the bananas really well with a fork.
- Add the eggs and syrup and using a hand held blender, blend until everything is smooth.
- With a whisk, slowly add the flours.
To make flapjacks:
- Melt some butter in a small frying pan (the batter will run if you use a big pan).
- Add the batter and top with some berries.
- Melt some butter and fry until bubbles appear.
- Gently flip over, fry for another minute or until cooked through.
- Enjoy with some double thick yoghurt and some malt syrup of honey on top.
To make muffins:
- Prepare a muffin pan by very generously spreading with butter, if using wrappers spray very generously with Cook-and-spray.
- Fill the hole about half way and add some berries.
- Bake in a preheated oven of 180degrees Celsius for 25 minutes or until baked through depending on the size of the muffin pan.