These heavenly flapjacks can be made in no time and are perfect for breakfast or a lunch box.
Don’t be shy to be a bit more creative with wholesome toppings of your choice like peanut butter, banana and unsalted nuts. This recipe is great for finding a use for your overripe bananas and even better for little ones starting to eat solids.
Ingredients
250 ml uncooked ordinary oats
5 ml baking powder
5 ml ground cinnamon
2 medium-large ripe bananas, mashed
3 eggs, beaten
50 ml plain low-fat yoghurt
olive oil for frying
peanut butter, unsalted nuts, fresher bananas, honey and finely grated lemon rind for serving
Method
Place the oats in a bowl and blend with a stick blender until it forms a fine flour. Add the baking powder and cinnamon. (If you do not have a blender, use the oats as it is).
Mix the bananas with the oat flour until it forms a thick paste.
Add the eggs and yoghurt and mix to form a batter. Take care not to overmix.
Heat a large frying pan over medium heat and add a thin layer of oil.
Drop spoonfuls (about 30 ml each) of batter into the pan. Fry for a few minutes on the one side until golden brown.
Turn over and fry until cooked and golden brown on the other side. Keep warm and repeat with the remaining batter. Add more oil in a thin layer as needed.
Serve four flapjacks as a portion.
Enjoy with toppings of your choice from the list above.
These flapjacks are also delicious with dollops of plain low-fat yoghurt, other seasonal fruit, or a thin slice of cheese.
– mydynamics.co.za/cookingfromtheheart
