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IMG_1045By Abigail Courtenay, a dietician with a special interest in infant and child nutrition. A self confessed food addict, she loves to experiment and create unique meals in the kitchen using whole foods and promoting natural living. Check out her website for recipe’s and interesting blogs.

These flapjacks are honestly not only good for you, but are actually delicious! These would be great for a healthy breakfast for your little one, whether they have just started eating or are almost done with school… A definite crowd pleaser!

The ones I have made are egg and dairy free (as well as vegan), but if you like you can substitute the milk alternative for cow’s milk and I am sure the results will be just as great!

• 1 ¼ cup oats
• ½ cup all purpose (or whole-wheat) flourDSC_0264
• 2 tsp baking powder
• ½ tsp salt
• 1 ½ cup soya milk*
• 2 ripe bananas
• Cinnamon sugar and butter (optional)
• Spray and cook
*Regular cow’s milk/ any milk alternative can also been used

1. Pulse the oats in a blender for about 30 seconds until it forms a fine ‘oat flour’. Add the regular flour, baking powder and salt. Mix to incorporate.
2. Blend the banana until it forms a paste.
3. Add the banana and the milk to the dry ingredients. Mix well.
4. Heat a medium sized pan on the stove (don’t let it get too hot, these flapjacks brown quickly!) I cooked my flapjacks on heat setting 4.
5. Spray your pan with spray and cook.
6. Drop a spoonful of the mixture on the pan, it doesn’t bubble like normal flapjacks, so flip them after about 30 seconds.
7. After flipping your flapjack, flip again to ensure that it is properly cooked.
8. Keep warm; serve with cinnamon sugar and butter, honey, syrup or peanut butter.
9. Makes 10-12 medium sized pancakes.
10. Enjoy ☺

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