Pumpkin Flapjacks with Honey Butter
Pumpkin Flapjacks with Honey Butter

Spiced Butternut Flapjacks with Honey Butter


April 12, 2019

Spiced with cinnamon & ginger, and topped with drool-worthy honey butter, these butternut flapjacks are perfect for brunch on the weekend! You can use leftover roasted/cooked butternut!

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 12 Flapjacks


For the flapjacks:

250 ml (1 cup) flour

80 ml (1/3 cup) almond flour

15 ml (1 Tbsp) baking powder

2,5 ml (1/2 tsp) bicarbonate of soda

10 ml (2 tsp) cinnamon

5 ml (1 tsp) ground ginger

2,5 ml (1/2 tsp) salt

45 ml (3 Tbsp) dark brown sugar

250 ml (1 cup) butternut puree

250 ml (1 cup) milk (*Vegans to use Almond Milk)

15 ml (1 Tbsp) butter, melted. (*Vegans to replace with Vegan margarine/coconut oil)

For the honey butter:

80 ml (1/3 cup) butter, softened

60 ml (1/4 cup) honey

Seasonal berries and honey to serve.


For the flapjacks

1Combine all the dry ingredients and spices in a mixing bowl. In another bowl, combine the butternut puree, milk and melted butter. Now combine the butternut mixture with the dry ingredients and mix until just combined.

2Heat a frying pan with a drizzle of oil to medium heat and scoop about 60 ml of the batter into the frying pan for each flapjack. Fry each flapjack for about 3 minutes per side or until golden brown and cooked through.

For the honey butter

1Simply combine the softened butter and honey. Mix well until combined.

2-Serve the spiced butternut flapjacks with the honey butter, seasonal berries and an extra drizzle of honey.

Make this VEGAN - Replace butter with coconut oil/Vegan Margarine, vegan-friendlymilk & leave out the honey butter.

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