Banana Ginger Flapjacks with a Gooseberry Compote
Care of Amy Symington
Makes 8 large pancakes
- 2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger or 1 Tbsp fresh grated ginger
- 1 tbsp ground flax seed
- 2 cups soy or almond milk
- 2 bananas, peeled and mashed
- 2 cups gooseberries, washed and stemmed
- 1 cup water
- 2/3 cup maple syrup
- 4 tsp oil for cooking
In a large bowl mix the dry flapjack ingredients. In a small bowl mix the wet flapjack ingredients.
Add the wet ingredients to the dry and fully incorporate. Set aside.
Meanwhile, in a small sauce pan add the compote ingredients. Simmer ingredients for 20-25 minutes until a sauce like consistency appears. Keep warm until needed.
In a large pan over medium heat, add ½ tsp oil. Ladle the flapjack mix onto the pan and cook for about a minute or until bubbles form in the batter. Flip and cook the other side for about 30 seconds until the flapjack is golden brown.
Repeat with the remaining batter. Serve flapjacks with gooseberry compote and fresh fruit.