An apple a day keeps the doctor away... even if it’s in a flapjack right?
I bought some buckwheat for no reason at all and have been searching for some recipes to use it in. Buckwheat is a great source of protein, fibre and it’s gluten free. So basically it’s great to have in your cupboard. I will definitely be making more recipes with buckwheat over the weekend. But obviously it’s the weekend so that means some flapjacks for breakfast!
Ingredients:
1 3/4 cups buckwheat flour (I used buckwheat and blender it into flour)
2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla essence
2 tsp cinnamon
1 1/4 cups soy milk
1 flax egg (1 tbsp ground flaxseeds + 3 tbsp water)
2 tbsp melted coconut oil
1 cup peeled and finely chopped apple/1 large apple)
Make your flax egg. Let it rest for 5 minutes while you sift and whisk together all of the dry ingredients.
After 5 minutes, your flax egg will be ready to use. Mix it in your milk and gently fold them into your dry ingredients. Be careful not to overmix the batter.
Let the batter rest for 15 minutes while you peel and chop the apple into very fine pieces.
Once the batter has rested add the melted coconut oil and the chopped apple.
Use a non-stick frying pan on low-medium heat.
Use a 1/4 cup filled with batter and pour on the heated frying pan.
Allow to cook for 2 or 3 minutes and flip and cook another 2 minutes.
Enjoy with any toppings of your choice.
Jess
