Less than 30 minutes
Serves 6
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Peanut butter flapjacks
Ingredients:
- 2 eggs
- 3 Tbsp (45ml) honey
- 2 Tbsp (30ml) canola oil, plus extra for frying
- ½ cup (125ml) milk (milk alternative or water works too)
- ½ cup (130g) softened PnP Livewell peanut butter
- 1 tsp (5ml) vanilla essence
- 2 cups (240g) oat bran
- 4 tsp (20ml) baking powder
- 1 tsp (5ml) ground cinnamon
- Pinch salt
- Plain yoghurt, for serving (optional)
- Fresh berries, for serving (optional)
Method:
- Whisk eggs, honey and oil together.
- Stir in milk, peanut butter and vanilla essence.
- Combine dry ingredients and stir into egg mixture. Chill for 15 minutes.
- Heat 1 Tbsp (15ml) oil in a nonstick pan over medium heat.
- Fry spoonfuls of mixture, cooking each side until golden brown, 1-2 minutes.
- Repeat with remaining batter, adding oil to pan as needed.
- Serve with yoghurt and berries, if using.
3-ingredient vanilla-cake flapjacks
Ingredients:
- 1 box (500g) vanilla cake mix, prepared according to packet instructions
- ¾ cup (180ml) milk
- 3 Tbsp (45ml) funfetti or rainbow sprinkles (optional)
- Golden syrup and ice cream for serving (optional)
Method:
-
Add milk and funfetti or sprinkles, if using, to cake batter mixture and whisk until smooth, to create a runny batter.
-
Coat a pan with nonstick cooking spray (or add a drop of oil) and heat over medium heat.
-
Fry dollops of batter for 3 minutes on each side, or until cooked through and golden.
Keep warm and repeat with remaining batter. -
Serve with your favourite toppings, such as syrup and ice cream.
Trend alert/Cook’s note: Have you seen the latest flapjack cereal trend? Simply place batter in a piping bag or dollop teaspoons of batter into a hot pan, making mini flapjacks the size of a R1 coin. Serve in a bowl with syrup and butter for an Insta-worthy brunch.
