We love breakfast and absolutely love these flapjacks! They contain soluble and insoluble fibre which help with glycaemic control and reduce cholesterol. They are extremely tasty and can also be made into waffles if you have a waffle pan.
- 2 cups normal oats
- 1 cup milk
- 1/3 cup (100 g) applesauce / 1 mashed banana
- 2 tbsp honey
- 1 tbsp oil
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
- In a food processor, blend the oats into a flour.
- Combine all the ingredients in a bowl.
- Preheat a frying pan on medium-high heat. If your pan isn’t non-stick, add a small bit of oil, and when hot, spoon the batter onto the pan and let cook. Flip when the top of the pancakes are bubbly and the sides look firm about 2-3 minutes.
- Cook the other side for another 2-3 minutes or until golden.
- Top with desired toppings and enjoy!
These flapjacks are very filling and also a great snack option, keep well in an air-tight container for up to 3 days or freeze for up to two months.