Gluten-free Flapjacks with lean Diced Bacon and honey fried bananas

Image supplied
Image supplied

Serves 4 | Preparation: 10 Min | Cooking: 10 Min


400g Eskort Lean Diced Bacon

15ml (1T) coconut oil

60ml (¼c) honey

4 bananas, halved lengthwise and unpeeled

250ml (1c) yoghurt  


250ml (1c) coconut sugar

4 eggs, separated

5ml (1t) vanilla essence

250g (1c) coconut flour

15ml (1t)  xanthan gum

10ml (2t ) baking powder

250ml (1c)  coconut yoghurt 2,5ml (½t) salt

60ml (¼c) coconut oil for cooking


  • Heat a frying pan over a moderate heat and fry the bacon until crispy.
  • Remove the bacon from the pan and add the coconut oil and honey.
  • Fry the banana halves until the honey has caramelised.


  • Add ½c coconut sugar, the egg yolks and vanilla essence to a large bowl and whisk until light and fluffy.
  • Combine the coconut flour with the xanthan gum and baking powder.
  • Fold in the coconut flour and yoghurt.
  • In a separate bowl whip, the egg whites with the salt until stiff peaks form.
  • Slowly add the remaining coconut sugar and whip until silky like meringue.
  • Fold the meringue into the main mixture, scoop into a greased pan and fry the flapjacks for 3 minutes on each side.

Serve the flapjacks with the crispy bacon and caramelised bananas and yoghurt.  

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