The Best Breakfast Flapjacks With A Twist! - Medshield Movement

The Best Breakfast Flapjacks With A Twist!

These flapjacks solve two problems: “What’s for breakfast?” and “What can I do with these leftover veggies?” They’re filling, healthy and will fuel you throughout the day.

“This recipe is a variation of one of the first-ever recipes of mine that got published in Women’s Health South Africa,” says Amy Hopkins, cookbook author and owner of Amy Hopkins Media and Medshield Movement ambassador. “I’m one of those people who needs to eat a good breakfast. I prefer to exercise in the early morning and then need a proper meal to fuel me through the rest of the day. While this recipe is typically something I’d make on the weekend, it can be made any day of the week if you have enough time or are still working from home,” she says.

“I love the texture and flavour that the butternut adds to these flapjacks. Plus, it’s a great way to use up leftover roast vegetables, which is often what we’re left with over the festive season,” she says. “If you don’t have leftover vegetables, you can use banana instead of butternut and try to make a slightly sweeter version of this breakfast by adding berries, coconut cream, shaved and toasted nuts,” she advises. “If you have time, start making the batter the night before, so that the oats have time to soak up all the flavours.”

This recipe is packed with healthy protein, fibre, healthy fats and nutrients.

What You Need

For the Flapjacks:

Ingredients

  • 2 cups rolled oats
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 150g leftover roasted butternut
  • 1¾ cup unsweetened almond milk, divided (or milk of your choice)
  • 4 large free-range eggs
  • Olive oil, for frying

For the Toppings:

Ingredients:

  • 80g smoked salmon
  • 1 avocado, sliced
  • Vegan soft cheese or goat’s milk cheese, for crumbling over
  • 50g pumpkin seeds (or sunflower seeds), chopped
  • A squeeze of fresh lemon juice

Method

  1. Place oats, nutmeg, cinnamon, baking powder, baking soda and salt into a food processor and blitz to combine.
  2. Mash the butternut in a bowl, then, using a hand blender, blend ¾ cup almond milk with the butternut to form a purée. Add to oat mixture.
  3. Crack the eggs into the oat mixture and mix again until well combined. Place the batter into a bowl, cover with cling wrap and place in the fridge for at least one hour to settle and thicken.
  4. Mix in the additional almond milk to loosen the mixture (you might not need to use a whole cup).
  5. Heat a non-stick frying pan and drizzle in a little oil, if necessary. Cook the flapjacks, in batches, until golden. Set aside in the oven to keep warm. Don’t pile on top of one another as they may stick. You should get 12 thick flapjacks out of the mixture (about 10 to 15cm in diameter).
  6. Add toppings and enjoy!
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