Dairy-free flapjacks

These dairy-free flapjacks are the perfect breakfast treat!

Recipe and Styling by Sarah Dall

Photograph by Myburgh Du Plessis

Dairy-free flapjacks

Serves: 2

Ingredients

  • 250g (1⅔ cups) cake flour
  • 20ml (4 tsp) baking powder
  • pinch salt
  • 2 large eggs
  • 75ml (5 tbsp) white sugar
  • 30ml (2 tbsp) coconut oil, melted
  • 250ml (1 cup) coconut milk
  • oil, to fry
  • fresh seasonal fruit, to garnish
  • maple syrup, to drizzle

Instructions

1

In a large mixing bowl, sift the cake flour, baking powder and salt together. Set aside until needed.

2

Use a free-standing mixer or an electric hand-held beater and whisk the eggs and sugar until light and fluffy. Fold in the melted coconut oil and sifted ingredients. Add the coconut milk and stir until combined.

3

Heat the oil in a large frying pan over low heat. Drop spoonfuls of batter into the pan and fry until the tops start to bubble. Flip the flapjack and fry until cooked through, about 2 minutes per side. Repeat with the remaining batter, stacking the flapjacks on a serving plate as you go.

4

Top with fresh seasonal fruit and drizzle with maple syrup. Serve immediately.

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