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 Time20 minutes
Cooking Time20 minutes
NotesMake this VEGAN - Replace butter with coconut oil/Vegan Margarine, vegan-friendlymilk & leave out the honey butter.
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.
Combine 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.
Heat 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
Simply combine the softened butter and honey. Mix well until combined.
-Serve the spiced butternut flapjacks with the honey butter, seasonal berries and an extra drizzle of honey.