Gluten-Free Banana Flapjacks

The perfect treat for anyone avoiding gluten, these banana flapjacks are easy to make and a great addition to the breakfast table. Almond meal, found in the health sections of supermarkets, gives these flapjacks a slightly nutty taste.


Serves 15

Preparation Time

Cook time

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Cook's NoteBecause Le Creuset’s TNS 24cm Crêpe Pan has a non-stick finish, it is not necessary to use butter to fry your flapjacks in.
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  • 275g (490ml) almond meal
  • 10ml baking powder
  • A pinch of salt
  • 25g (30ml) sugar
  • 440ml buttermilk
  • 1 large egg
  • 15ml canola oil
  • 130g bananas, finely mashed

To serve:

  • 250ml maple syrup
  • 100g pecan nuts, roughly chopped
  • 400g blueberries


Place the almond meal in a mixing bowl. Sieve in the baking powder and salt. Add sugar and mix well. Beat the buttermilk, egg and oil together. Add to the dry ingredients and mix well. Add the mashed banana and mix again. Cover with a kitchen towel and leave to rest for 30 minutes.

Heat a Le Creuset TNS 24cm Crêpe Pan over medium heat. Drop spoonfuls of the mixture into the pan (fry two at a time). Turn once the top is full of air bubbles and the bottom golden brown. Bake on the other side and keep warm. Repeat with the rest of the mixture.

To serve, mix the maple syrup and chopped pecan nuts in a bowl. Pour over the flapjacks and serve with blueberries.