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Peanut Butter Protein Flapjacks
Gluten-Free. Vegan & Dairy-free (if using a flax-egg). High Protein. High Fibre. Low sugar.
I first discovered 'flapjacks' on an outward bound course down south. Tasty morsels great for pre-post training, hiking, and school lunches! These are a healthier version of traditional flapjacks using pea protein for added protein, and fibre syrup to sweeten.
Ingredients
1/2 C butter or vegan butter
1 large egg
3 TBSP fibre syrup
1 tsp vanilla extract
1/2 C peanut butter (We love Pic's)
1/2 C Nothing Naughty pea protein (Vanilla, Caramel or Unflavoured)
1 1/2 C almond meal or rice flour
1/2 tsp salt
1/3 C chopped dark chocolate (Aim for at least 70% cocoa, we like Whittaker's Dark Ghana)
Method
1. Preheat oven to 175 degrees. Mix all wet ingredients together in a large bowl. Stir in protein, flour, salt and chopped chocolate.
2. Press mix into a square or rectangle cake tin (approx 20cm x 20cm or slightly larger) and bake for 20-25 minutes or until golden.
3. Serve warm or store in an airtight container in cupboard or freezer.
I first discovered 'flapjacks' on an outward bound course down south. Tasty morsels great for pre-post training, hiking, and school lunches! These are a healthier version of traditional flapjacks using pea protein for added protein, and fibre syrup to sweeten.
Ingredients
1/2 C butter or vegan butter
1 large egg
3 TBSP fibre syrup
1 tsp vanilla extract
1/2 C peanut butter (We love Pic's)
1/2 C Nothing Naughty pea protein (Vanilla, Caramel or Unflavoured)
1 1/2 C almond meal or rice flour
1/2 tsp salt
1/3 C chopped dark chocolate (Aim for at least 70% cocoa, we like Whittaker's Dark Ghana)
Method
1. Preheat oven to 175 degrees. Mix all wet ingredients together in a large bowl. Stir in protein, flour, salt and chopped chocolate.
2. Press mix into a square or rectangle cake tin (approx 20cm x 20cm or slightly larger) and bake for 20-25 minutes or until golden.
3. Serve warm or store in an airtight container in cupboard or freezer.