Make feathery, sans gluten hotcakes with coconut flour, agave syrup and banana
150g coconut flour
1 tsp heating powder
3 tbsp caster sugar
6 enormous eggs
2 tbsp rapeseed oil, in addition to extra for fricasseeing
2 tbsp agave syrup 20g coconut pieces, delicately toasted
1 Whisk together the flour, heating powder, bicarbonate of pop, sugar and a touch of salt in a medium bowl. Include the eggs, buttermilk and rapeseed oil, and speed to consolidate. The blend will be very thick, like crushed potato.
2 Warmth a huge, non-stick griddle over a medium-low warmth and include a smidgen of rapeseed oil. Shape the blend into 12 adjusts (every one around 8cm in width) and add to the dish, smoothing them out marginally with a spatula. You may need to do this in a few bunches. Cook for 2-3 mins for each side, until brilliant and cooked through.
3 Serve the flapjacks finished off with the cut banana, a shower of agave syrup and some coconut chips