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September 19, 2010

Flapjacks – these delightful little morsels go by many names….I have heard them called drop-scones, crumpets, American pancakes, Scottish pancakes,  flapjacks, griddlecakes, flannel cakes, battercakes, hotcakes…whatever!!! But flapjacks they are to my family and I and we do love them so much! This recipe for flapjacks I have adapted a bit to suit my Low GI healthy eating plan. They are delicious done with or without the oatbran (or pinhead oats) so the choice is yours. Flapjacks are a real treat for a lazy weekend or holiday breakfast, they are the kind of meal that you can include children into the planning and making of. Kids love to help in the kitchen and have a great sense of achievement at seeing the product of their labours on their own plates. Watch them sit expectantly waiting for you to take a bite and make the usual mumbling yummy noices of enjoyment. It gives them so much joy and satisfaction!

Buttermilk Oat Flapjacks with Caramelized Banana


225g Self Raising Flour

(I replace 100g of flour with Pinhead Oats to make them Low GI friendly)

¼ tsp grated Nutmeg 

 Pinch Salt

55g Castor Sugar (I use Agave sugar or Advantage)

1 Egg, beaten

300ml Buttermilk (or milk if you prefer)

20g Melted Butter

Peanut Oil for frying

Place the sifted flour, nutmeg, salt, oats if using and sugar in bowl making a well in the centre

 Mix the honey and egg together and pour into the centre of the flour mixture.

Add half the milk, beating all together well until smooth. Add the rest of the milk a bit at a time until dropping consistency is reached.

Stir in the melted butter then allow your batter to stand for 15min to half an hour

Use a drop or two of oil to lightly grease a heavy based frying pan or griddle and heat until moderately hot.

Drop 1 tbsp of the mixture into the pan and cook until bubbles appear on the surface and the underneath is golden brown. Flip over, cook the other side for a further minute or two 

Keep warm wrapped in a clean kitchen towel while you make the rest of the flapjacks 

Serve warm with butter, syrup, honey, blueberries or toppings of your choice. One of my very favourites for breakfast is some crispy bacon with real maple syrup. Such a delicious treat with the salty and sweet all in one delicious bite




(Use about half a banana per person) 

2 Bananas – peeled and sliced thickly on the diagonal

½ Lemon – juice squeezed over the bananas

Sprinkling of cinnamon over the bananas

100g Granulated Sugar

20g Butter


Place sugar & butter in a heavy based pan over medium heat and allow to melt together. Don’t stir but watch that the sugar doesn’t go too dark and burn as it will turn bitter.

Just move the pan around gently as you need to.

Add the bananas to the pan and coat well with the caramel

Divide the bananas and caramel mixture over 4 stacks of flapjacks and serve immediately

A dollop of crème fraiche goes really well with these


Have a wonderful week everyone. It’s going to get busy for me….schools they are a-closing for the September vacations so I see

 lots of quality time with my two little grandsons coming up in my immediate future hehe!

browniegirl xx

PS I am busy working behind the scenes on the next South African food bloggers “conference” for next year. Watch this space for more information. It is going to be even more fabulous than the last one!

Start saving your pennies (tell everyone that you want moola for Christmas and birthday pressies) and plan your lives to include this exciting event into your February schedule.

If you have kiddies ask hubbies, grandparents or good friends to take over for this time. It will be worth it I promise you!

33 Comments leave one →
  1. September 20, 2010 12:37 AM

    I WANT! They look delicious Colleen.

  2. September 20, 2010 1:17 AM

    Oh my, I officially started eating better this week and look what you’re doing to me 🙂 FANTABULOUS!!! Hugs xx

    • September 20, 2010 3:20 PM

      These are not too bad for one if you consider the fact that they are Low GI. Leave out the sugar and use fresh fruit and a drizzle of honey….delicious!

  3. September 20, 2010 5:36 AM

    Your lucky family,,,,,,,,, love the caramel bananas.

    • September 20, 2010 3:20 PM

      Thank you Nins…Im into flapjacks at the moment hehe…these turned out really well with the oatbran xx

  4. September 20, 2010 2:40 PM

    Love that you added oats to these babies, just one question: what is pinhead oats? Is it the normal oats we find in any supermarket or a special type?

    • September 20, 2010 3:22 PM

      Hi Marisa….thanx for the query. pinhead oats is oatbran….I use the jungle oatbran. Find it on the shelves next to the regular oats.

  5. September 21, 2010 9:41 AM

    do you know if the agave sugar is sucrose based?

    • September 21, 2010 10:30 AM

      Tandy I only know that it is made from heating the 100% pure sweet honey-like syrup that you get from the blue agave plant. You can buy it in syrup or crystal form. It contains no additives. I got mine at a health shop. xx

  6. September 21, 2010 11:26 AM

    Ooooh, I could SO go for some of that right now… YUM!

  7. September 22, 2010 9:53 AM

    oye vay this is much better than the ones I made last weekend .. am still on a bad concience guilt trip of eating too many !.. oats or oat bran included will definitely ease the guilty feeling thanks !!!

    • September 26, 2010 6:44 PM

      Oatbran makes for a serious release of guilt hehe…thanx Gaby xx

  8. September 24, 2010 6:35 AM

    Now that’s a good idea, Colleen! I can’t tell you the day last I made flapjacks and now I’m dying for some! I have skipped out your blogs for so long but I can no longer resist – weak willed at the moment… Thanks for the recipe.

  9. September 24, 2010 4:57 PM

    Oh wow, that’s amazing! I have well and truly licked my screen clean.

    • September 26, 2010 6:46 PM

      Pity your tongue didnt make it through this side Nic… screen is full of sticky little finger prints. I have my little grandsons for the holidays :o) Thanx so much xx

  10. September 25, 2010 7:52 PM

    yummy food.

  11. September 27, 2010 3:40 PM

    Hi Colleen. Just had a look at your flapjack recipe with caramelised bananas? Oooh, they look very yummy. Interesting that you mention the myriad names given to this simple delight. I’ve been fascinated to discover what constitutes a “scone.” There’s apparently quite a debate in U.K. about whether to pronounce it “skoan” or “skon,” and that’s before getting down to ingredients! I’ve been disappointed so often by the so-called scones served in coffee shops. Perhaps you and fellow food-bloggers can shed some light?

    I shall post a short article I wrote about le scone on my blog soon. Your photos are stunning – do you take them yourself?

    Ciao for now,


    • October 13, 2010 12:56 AM

      Hi Sandi, thanx for the visit and the comment. I have found that because scones have such a high percentage of raising agent (usually bicarbonate of soda) in them they tend to leave a burny bite in the back of the throat. And I think that is why so many do not enjoy them as much as they should be enjoyed. The secret that I discovered many years ago is to use a sour dairy product as your liquid for the batter. Buttermilk is the best as far as I am concerned but sour cream or yoghurt or even maas will work as well. It takes away the soda burn and gives you a light scone that is a delight to eat. And thanx so much for the lovely compliment. Yes, I do take all my own photographs.. Im learning new tricks all the time so it is good to know that others are enjoying them. xx

  12. October 7, 2010 3:20 AM

    Excellent post as always!

    N-O-O-O! I have to have chocolate now. 😉

    • October 13, 2010 12:57 AM

      Hehe…..thanx so much Toks. Hope you got your choccie 🙂 xx

  13. lifeinarecipe permalink
    November 2, 2010 6:06 PM

    You can’t go wrong with breakfast food..especially pancakes or waffles…adding the caramelized bananas…well. lets just say I’ll be cooking this up this weekend…YUM!

  14. topcheff permalink
    December 8, 2010 9:54 AM

    Just when I thought I have had it with bananas. It just got interesting again. Thanks.


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