Best of Both Flapjacks

If you can digest wheat, it's not necessary to avoid wheat-based products. Rather make your own home-made goodies with better sources of flour because that way you also know what ingredients you're putting in it.  Here are two recipes: Wheat-free flapjacks and wheat-based flapjacks.

Wheat-free flapjacks on top and Wheat-based flapjacks at the bottom

Wheat-free flapjacks on top and Wheat-based flapjacks at the bottom


Wheat-free flapjacks

Ingredients

  • 1/3 cup rice flour

  • 1/3 cup coconut flour

  • 1/3 cup chickpea flour

  • 1/2 tsp dry ginger powder, optional

  • 1/2 tsp cardamom powder (freshly ground), optional

  • 1/4 tsp salt

  • 1/2 cup grated/granulated coconut sugar (or sweetener of choice)

  • 1-2 cups water (or as required)

  • 1 Tbsp ghee/ coconut oil

 

Method

  1. Sift rice flour, coconut flour, chickpea flour and salt.

  2. Add dry ginger powder and cardamom powder, otherwise substitute with vanilla, as I did below in the wheat-based flapjacks.

  3. Add grated/granulated coconut sugar. Mix well.

  4. Add water as required to form a pourable batter.

  5. Before frying, stir ghee/ coconut oil into the batter.

  6. Use a ladle to pour circles onto a non-stick fry pan set on medium heat.

  7. Flip to cook on both sides.

 


Wheat-based flapjacks


Ingredients

  • 1 cup wheat flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp vanilla powder or 1 tsp vanilla extract

  • 1/2 cup grated/granulated coconut sugar (or sweetener of choice)

  • 2/3 cups coconut milk, or milk of choice

  • 1/3 cup water (or as required)

  • 1 Tbsp vinegar

  • 1 Tbsp ghee/coconut oil

Method

  1. Sift flour, baking powder and salt together.

  2. Mix coconut milk and vinegar in a cup and then add to flour mixture.
    Add vanilla and sugar.

  3. Whisk gently while adding water as required to form a pourable batter.
    Before frying, stir ghee/ coconut oil into the batter.

  4. Use a ladle to pour circles onto a non-stick fry pan set on medium heat.

  5. Flip to cook on both sides.

 

Notes:

  • If you don’t have the individual flours for the gluten-free version, you can instead use 1 cup of gluten-free flour mix.

  • If you’re using normal sugar, use much less since it will be much sweeter.

  • No syrup is required for these since the natural sweetness of the coconut sugar is perfect. 

Sweet plateJanishthaFlapjacks, Gluten-free, BreakfastComment