Pumpkin Protein Flapjacks

For the Flapjacks:

30ml (2 Tbsp) ground flaxseeds

80ml (1/3 cup) water

180ml (3/4 cup) pumpkin puree

160ml (2/3 cup) plant-based milk of choice

10ml (2 tsp) vanilla extract

30ml (2 Tbsp) maple syrup or golden syrup

375ml (1 ½ cup) Gluten Free Rolled Oats

33g Wazoogles Superfood Protein Blend Vanilla Sky

10ml (2 tsp) baking powder

2.5ml (1/2 tsp) baking soda

10ml (2 tsp) cinnamon

5ml (1 tsp) activated charcoal

10ml (2 tsp) cocoa powder

For the Cream Ghosts:

125ml (1/2 cup) Orley Whip

15ml (1 Tbsp) icing sugar

10ml (2 tsp) vanilla extract

6 – 8 small choc chips

For the Peanut Butter drizzle:

125ml (1/2 cup) Wazoogles Dark Roast Smooth Peanut Butter

For the Flapjacks:

In a small bowl, combine the ground flaxseeds and water until well combined. Let the mixture sit for 5 – 6 minutes until thick.
In a blender jug, add the pumpkin puree, milk, vanilla, syrup, oats, protein powder, baking powder, baking soda, cinnamon and the thickened ground flaxseeds. Blend until smooth.
Divide the mixture in two.
For the orange flapjacks, just leave the mixture as is.
To make the black flapjacks, add the activated charcoal and cocoa powder and mix until well combined.
Over medium to low heat, in a large, oiled frying pan. Spoon about 60ml (¼ cup) of the flapjack mixture into the pan. Heat until the sides of the flapjacks are matt, and the bottom is golden brown.
Flip the flapjacks and cook the other side until golden brown.

For the Cream Ghosts:

In a large mixing bowl using an electric mixer, beat the Orley Whip, icing sugar and vanilla until medium hard peaks form.
Place the cream in a piping bag and set aside.

To Assemble:

Stack the flapjacks, alternating black and orange, and drizzle the peanut butter over. Pipe the ghosts on the top and place the choc chips for their eyes. You can add a drizzle of honey too for a sweeter flapjack stack.
Dig in and enjoy!