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Banana Nut Flapjacks

Banana Nut Flapjacks

INGREDIENTS

    1 ¼ Cup Buckwheat Flour ½ Cup Whole-wheat flour I Teaspoon Baking powder 2 Tablespoons Castor sugar 4 eggs Separated2 Cups Low-fat buttermilk 2–3 Bananas Chopped 50 g Blanched Mixed nuts Roughly chopped Sunflower oil 1 Cup Castor sugar ½ Cup Honey 2 Cups Vital Chamomile Tea Strong ½ Juice of lemon ½ Juice of Orange 1 Cinnamon stick
  • Flapjacks
  • 1 ¼ Cup Buckwheat Flour
  • ½ Cup Whole-wheat flour
  • I Teaspoon Baking powder
  • 2 Tablespoons Castor sugar
  • 4 eggs Separated
  • 2 Cups Low-fat buttermilk
  • 2–3 Bananas Chopped
  • 50 g Blanched Mixed nuts Roughly chopped
  • Sunflower oil
  • Tea syrup
  • 1 Cup Castor sugar
  • ½ Cup Honey
  • 2 Cups Vital Chamomile Tea Strong
  • ½ Juice of lemon
  • ½ Juice of Orange
  • 1 Cinnamon stick

METHOD

  1. Mix flours, baking powder, and sugar in a bowl, and egg yolks and buttermilk in another (a few lumps are fine); then slowly combine.
  2. Whisk egg whites into soft peaks in a clean, dry stainless steel bowl. Fold egg whites through the batter in two batches with a large metal spoon.
  3. Heat a large non-stick pan over a medium heat. Using four tablespoons of batter per flapjack, ladle into the pan, and cook until bubbles appear on surface.
  4. Flip flapjacks and cook on other side. Keep warm.
  5. Place syrup ingredients in a saucepan. Bring to the boil, and reduce heat to simmer for 10 minutes – the longer the boiling period, the thicker the syrup.
  6. Set aside to cool, then strain into a clean glass jar through a sieve. Seal well and keep refrigerated.
  7. When the pancakes are done, add banana and nuts,drizzle with tea syrup, and serve.

What better way to enjoy a leisurely weekend brunch than with this indulgent banana nut flapjacks recipe? The surprise ‘treat’ of this recipe is a delicious chamomile tea and orange or lemon-infused syrup that is poured over the banana flapjacks… yummy!

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