We are flapjack fans and these babies are leaner and meaner than most recipes as Justine Drake developed this recipe guided by stringent health requirements from Discovery Health for whom we produced this cookbook, Simply Good Food! I’ve adapted the recipe slightly to suite a plant-based diet.

Batter makes 16

Pic: Dawie Verwey

Dry flapjack mix:

600g wholewheat flour
3 Tbsp (45ml) baking powder
2 tsp (10ml) bicarbonate of soda
3 Tbsp (45ml) coconut blossom sugar


150g dry flapjack mix
1 Tbsp (15ml) chia seeds mixed with 1 Tbsp (30ml) water
1 C (250ml) oat or almond milk
1 tsp (5ml) ground cinnamon
1 apple, peeled and grated
½ C (125ml) sultanas

Step by Step
  1. Mix the dry flapjack mix ingredients together and store in an airtight container.
  2. Stir the measured dry mix, chia seeds mixed with water and the oat or almond milk together until smooth.
  3. Stir in the cinnamon, apple and sultanas. Add an extra splash of oat/almond milk or apple juice to moisten the mixture if necessary.
  4. Heat a non-stick frying pan and lightly coat with cooking spray.
  5. Drop tablespoonfuls of batter into the pan.
  6. Cook for 1 minute and then flip to brown the other side.
  7. Layer the flapjacks onto a platter or individual plates.
Nosh Notes

Delicious things to add to your flapjack batter:

  • Omit the cinnamon, apple and sultanas and instead serve as part of a savoury brunch with grilled brown mushrooms and rosemary roasted cherry tomatoes.
  • Use raisins, currants, chopped dates or dried cranberries instead of sultanas.
  • Instead of drizzling maple syrup over the flapjacks, make a mixed berry purée and spread it over the flapjacks for extra sweetness with added nutrients.
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