A weekend breakfast treat. Serve with or without honey – if you wish to remain carb conscious, remember to keep portions small when serving these flapjacks with honey!
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Blueberry buckwheat flapjack stack
- 150g buckwheat flour
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) ground cinnamon
- 30ml (2 tbsp) xylitol
- 60ml (4 tbsp) water
- 3 eggs
- 435ml milk of your choice
- 5ml (1 tsp) vanilla essence
- 150g fresh/frozen blueberries
- avocado oil, to fry
- banana slices, to serve
- honey, to drizzle (optional)
In a large mixing bowl, whisk together the buckwheat flour, baking powder, cinnamon and xylitol to combine well and remove any lumps.
In a separate bowl, whisk together the water, eggs, milk and vanilla until smooth and well combined. Pour the liquid ingredients into the dry ingredients and whisk until smooth, then stir in the blueberries.
Heat a little avocado oil in a non-stick frying pan over medium heat, then add just less than 60ml (¼ cup) scoops of the batter. Fry until bubbles burst on the surface of the flapjacks, then flip over and fry for a further minute. Serve warm, stacked with banana slices and topped with a drizzle of honey, if desired.