Australia's gluten and grain free food expert, Tania Hubbard, has some amazing breakfast recipes to spoil mum with this Mother's Day.


  • 1 Cup Chickpea Flour (besan)

  • ¾ Cup Water

  • 2 tbsp Extra Virgin Olive Oil

  • Fresh ripe apples (or banana)

  • Spoonful of plain yoghurt

  • Squirt of honey


  • 1.

    Sift flour into a bowl. Combine with water and whisk well making sure all lumps are gone and you have a glossy mix.

  • 2.

    Add olive oil (extra virgin) and combine.

  • 3.

    Heat pan to medium/high and lightly oil with a good quality oil – if you use non-stick pans don’t use olive oil, it will eventually stick to your non-stick pan and make it gluggy and impossible to clean

  • 4.

    Let mix sit aside for 30 minutes for a thicker batter and a lighter flatbread. You can use straight away though if you are super hungry

  • 5.

    Ladle/pour batter into hot pan (¼ cup is a good serve).

  • 6.

    Cook just like a pancake – once the top is no longer runny when you gently lift the side, you can flip, leave for another minute and serve.

  • 7.

    Add apples, yoghurt and honey

  • 8.

    Top Tip: For extra flavour, a sprinkling of cinnamon or a little nutmeg really warms the meal


Tania's cookbook Gluten Free Grain Free - Food We Love and her bake@home range of cakes are available for purchase from:

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