Apple and cinnamon are a match made in heaven, and flap jacks are a firm family favourite anytime of the year. Enjoyed as a snack or breakfast, these flap jacks provide a healthier spin on traditional flapjacks with their addition of cooled rice, fruit, and cinnamon. Toppings can be added sparingly, and these flap jacks are so quick and easy to prepare they allow for versatility in flavours and nutritional variations to best suit your needs.
Place all the ingredients in a large bowl and blitz with a stick blender until 80% smooth.
Spray a pan with spray and cook, and place on medium heat, with 15ml (1 TBSP) cooking oil.
Drop spoonfuls of batter into the pan, ensuring that they do not flow into each other. When the mixture starts to bubble on top, turn the flap jacks over, using a spatula, and allow to cook until golden brown and done.
Serve with cream or ice cream and syrup.
Tip: For berry flap jacks, replace the apple and cinnamon with 125ml (1/2 cup) fresh or frozen berries of choice, and an additional 45ml (3 TBSP) flour. Serve with berry coulis and fresh berries.
For banana chocolate flap jacks, replace the apple with 1 ripe banana and 60ml (4 TBSP) grated chocolate.
Ingredients
Directions
Place all the ingredients in a large bowl and blitz with a stick blender until 80% smooth.
Spray a pan with spray and cook, and place on medium heat, with 15ml (1 TBSP) cooking oil.
Drop spoonfuls of batter into the pan, ensuring that they do not flow into each other. When the mixture starts to bubble on top, turn the flap jacks over, using a spatula, and allow to cook until golden brown and done.
Serve with cream or ice cream and syrup.
Tip: For berry flap jacks, replace the apple and cinnamon with 125ml (1/2 cup) fresh or frozen berries of choice, and an additional 45ml (3 TBSP) flour. Serve with berry coulis and fresh berries.
For banana chocolate flap jacks, replace the apple with 1 ripe banana and 60ml (4 TBSP) grated chocolate.