Pink Beetroot & Hibiscus Flapjacks

By Simone Nel, Yellow Papaya for Rugani Juice – Food/Liquid Stylist and Photographer, a trained chef and a passionate supporter of local goods

Prep 10 mins
Cook 10 mins
Ready-in 20 mins

Ingredients

4 medium ripe bananas
4 eggs
1 cup Rugani 100% Zobo infused Beetroot Juice
2 tsp vanilla extract
3 cups rolled oats (ensure it’s gluten-free if you want to make a gluten-free version)
4 teaspoons baking powder
1/2 teaspoon salt
Olive oil, for cooking

Instructions

  1. Place all of the ingredients in a blender and blend on high speed for a minute or until completely smooth.
  2. Add the coconut oil to a pan and place over medium heat. Once the pan is heated, add 1/3 cup of the batter to the griddle for each flapjack.
  3. Cook for 2-4 minutes until flapjacks slightly puff up and you see a few bubbles along the edges.
  4. Tip: You might have to increase or decrease the heat depending on how quickly the flapjacks are cooking, otherwise they will burn on the outside and remain uncooked inside.
  5. Turn the flapjacks over with a spatula and cook until golden brown on the underside.
  6. Serve with your favourite seasonal fruits, a dollop or two (or three) whipped cream and a drizzle of honey or syrup.

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