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Gluten-free, refined sugar-free, vegan option available

Makes 6-8 / Serves 4-6

2 cups plantain flour, sifted

1-2 tbsp sugar or sweetener of choice

1/2 tsp salt

1 ½ tsp baking powder

1 cup + 2tbsp milk or milk alternative

2 eggs/ flax eggs*

2-3 tbsp coconut oil or butter

Oil for cooking

To serve

Nut butter, we used almond

Fresh fruit, we used kiwi


  1. Place all the ingredients in a blender except the coconut oil.
  2. Blend for 1-2 minutes until smooth. Melt the coconut oil and drizzle into the blender. Blend until combined for 10 seconds.
  3. Prepare for cooking by placing a non-stick frying pan on medium-high heat. Add a drizzle of oil to allow for a crispier exterior on the flapjacks.
  4. Preheat the frying pan for 1 minute before adding the batter.
  5. Pour ¼ cup scoops of the mixture the frying pan, cover with a lid to steam if possible for 1-2 minutes then flip over and cook for another minute. Place on a cooling rack.
  6. Serve with nut butter and fresh fruit. *Flax eggs recipe: Mix 2 tbsp ground flax with 3 tbsp water. Allow the mixture to sit for 5 minutes to a thick paste.

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