Happy New Year everyone! Phew, we’ve reached the beginning of 2017. A new year usually brings about some time reflecting on the year that has passed & setting new goals for the year ahead. My advice to you is to take it slow, reflect on what is most important to you, and take small steps in the coming year to achieve your health & wellness goals. A healthy lifestyle encompasses sustainable food, exercise, social, and mental habits. This doesn’t usually happen overnight, so break it down a bit and take each day as it comes. Celebrate each achievement, including the small ones, and look forward instead of looking at the past with eyes of guilt and shame. You are beautiful, loved beyond measure, and created uniquely. Don’t forget it 🙂
Now onto today’s blogpost. Who else loves flapjacks? There’s nothing quite like eating them for lazy weekend breakfast along with fresh fruit, the perfect cup of coffee, and good company. In fact, these are perfect for breakfast in bed 🙂 Yum! Flapjacks are incredibly versatile, and come in so many different flavours, varieties, shapes, and sizes. All too often, the flapjacks we encounter in the shops don’t provide our bodies with the most nourishment. If they’re made from a box mix they most likely contain highly processed, highly refined carbohydrates in the form of wheat flour and sugar, hydrogenated oils such as canola oil, dextrose, and added salt.
But who says that flapjacks can’t be wholesome and healthy? Keep it real with this basic banana & oat flapjack recipe. They are really simple to make, with only five main ingredients, and a couple of extras that are added in for extra flavour. You’ll never have to buy a pre-mixed, processed box of flapjack mix ever again! Pretty much all of the components used here are staple ingredients that I keep in my pantry at home. You can read a bit about the two main ingredients, oats and bananas, in the Taste & See pantry by clicking here. Top these babies with fresh fruit for your morning dose of vitamins and phytonutrients, some raw nuts for a bit of healthy fat, or some cinnamon for extra flavour, and you’ve got yourself a pretty delicious and nutritious breakfast 🙂
Here are a few top tips to keep in mind when making these yummy flapjacks:
- Use a good non-stick pan to cook your flapjacks. There’s nothing worse than being disappointed when they stick to the pan and break apart!
- Lightly grease your pan with coconut oil or butter to allow for browning and further prevent sticking of the flapjack to the pan.
- Keep your flapjack mixture at room temperature before cooking.
- Take things slowly. Allow the flapjacks to cook through enough so that you are able to flip them over with ease.
- Flip your flapjacks over gently so as not to break them.
- Preheat your oven at a low temperature and place a plate inside to warm up. Place your flapjacks in the oven as they’re finished to keep them warm for serving.
- Don’t be afraid to get creative when it comes to your toppings! New toppings can make these flapjacks taste like a whole new adventure each time you prepare them 🙂
- If you want to store leftovers for later, store these flapjacks with pieces of baking paper between them to prevent them from sticking.
- 1 banana
- 2 eggs
- 1/4 cup oat flour (see directions)
- 1/4 cup almond flour
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/2 tsp vanilla powder/extract
- 1 tsp honey (optional)
- Coconut oil (to cook)
- Add 1/4 cup rolled oats to a food processor/blender and blend until a fine 'flour' forms.
- Add all of the other ingredients to the food processor/blender and blend until well combined.
- Place the mixture into a large bowl and allow to rest, covered, at room temperature for 10-15 minutes.
- Heat some coconut oil in a nonstick pan over a medium-high heat.
- Dollop about 2 Tbsp of the flapjack mixture in the pan and flatten out to form the perfect flapjack.
- Cook on one side until the flapjack has cooked enough to be flipped over with ease. Cook on the other side until golden brown.
- Do the same with the rest of the mixture.
- Serve with fresh fruit, honey, nut butter, tahini, seeds, yoghurt (or anything your heart desires!).
- To make blueberry flapjacks, add in 1/3 cup of fresh blueberries to the flapjack mixture.
- To make chocolate chip flapjacks (a really delicious treat), add in 1/3 cup of chopped up 80% dark chocolate.
- For a lower-carb version, substitute the oats with coconut flour and add in 1/4 c milk to the mix.
- If you don't have any problems with eating wheat, substitute almond flour for normal wholewheat flour.