Pumpkin Protein Flapjacks
https://foodloversmarket.co.za/recipes/pumpkin-protein-flapjacks/
Spooky Pumpkin Protein Flapjacks for a Fang-tastic Halloween!
These hauntingly delicious treats are the perfect way to celebrate Halloween while fueling your body with wholesome goodness. Bursting with the warm flavors of pumpkin, cinnamon, and a hint of vanilla, these flapjacks are a delightful twist on a classic recipe. Packed with protein, they’ll keep you energized for all your ghostly adventures.
So, whether you’re hosting a haunted house party or just want to indulge in some seasonal delights, these Spooky Pumpkin Protein Flapjacks are the perfect addition to your Halloween menu. Happy haunting and enjoy the magic of the season with every bite!
Happy Halloween! 🎃👻
Cooking Methods
- Pan-Fry
Serves
6Prep Time
25 minutesCooking Time
15 minutesIngredients
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
Directions
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!
