banana coconut flour flapjacks with maple syrup


Myles and I went running yesterday and arrived back home lusting for something yummy and comforting. I made us some banana and coconut pancakes topped with lush double cream yogurt, maple syrup and caramelised banana. Pan cakes are known to be filling, but these are even richer. We made a whole big pile, served on a plate for us to share. We only managed to have half of the messy tower. So if you are not making flapjacks for a whole group, I recommend you half the recipe and maybe serve only one or two per person. I promise you it will be more than enough. We had to take a nap after our flapjack over-kill. The topping with plain double cream yogurt, caramelised banana with a hint of cinnamon and 100% maple syrup is a real winner.



1/2 C of coconut flour

3 t baking powder

1 T salt

1 large banana

1 cup of buttermilk (use coconut milk with a dash of vinegar and let it rest for 5 minutes if you want to avoid dairy)

1 t Vanilla essence

1 t fresh lemon juice

4 eggs (separated)


Start by mixing the coconut flour with the salt and baking powder in a bowl. Take another bowl and mash the banana, add lemon juice, vanilla essence, buttermilk and egg yolks. In a third bowl beat the egg white until peaks appear. Now mix the dry ingredients with the banana and buttermilk mixture. Let the mixture rest for 5 minutes and then slowly fold in the egg whites. This will add fluffiness to your pancakes, which otherwise would be too dense. Finally fry the flapjacks in a small pan smeared with butter. Yearning might lead you to eat them straight off the skillet, but resist! Nothing beats the offering of a pile of sumptous flapjacks.


Dennis Molewa


I believe in the nurturing power of natural food, flavours and spices. Real food does not compromise on taste. It takes us back to flavour’s true origins.

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