Australia's gluten and grain free food expert, Tania Hubbard, has some amazing breakfast recipes to spoil mum with this Mother's Day.
Sift flour into a bowl. Combine with water and whisk well making sure all lumps are gone and you have a glossy mix.
Add olive oil (extra virgin) and combine.
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
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
Ladle/pour batter into hot pan (¼ cup is a good serve).
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.
Add apples, yoghurt and honey
Top Tip: For extra flavour, a sprinkling of cinnamon or a little nutmeg really warms the meal
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