Fresh Blueberry Flapjacks
Fresh Blueberry Flapjacks could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For 23 cents per serving, you get a hor d'oeuvre that serves 16. One serving contains 140 calories, 3g of protein, and 6g of fat. 75 people were impressed by this recipe. Head to the store and pick up dairy free buttery spread, banana, oats, and a few other things to make it today. It is brought to you by Tinned Tomatoes. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. Blueberry Cheesecake Flapjacks, Blueberry Pancakes with Fresh Blueberry Syrup, and Fresh Blueberry Cobbler With Blueberry Sauce are very similar to this recipe.
Servings: 16
Ingredients:
3 tbsp agave nectar
1 large banana, mashed
125g fresh blueberries
100g/½ cup dairy free spread
315g 3½ cups porridge oats
Equipment:
baking pan
aluminum foil
oven
frying pan
bowl
Cooking instruction summary:
1. Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.2. In a small pan melt together the dairy free spread and agave nectar, then stir in the mashed banana and set aside to cool.3. Measure the oats into a large bowl, mix in the blueberries and seeds.4. Pour in the cooled wet mixture and stir until well combined. If the mixture seems a little wet, you may add more oats.5. Pour the mixture into your prepared pan and press down with the back of a spoon until even.6. Bake for 25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan. 7. Cut into 16 squares and tuck in.8. Enjoy!
Step by step:
1. Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.
2. In a small pan melt together the dairy free spread and agave nectar, then stir in the mashed banana and set aside to cool.
3. Measure the oats into a large bowl, mix in the blueberries and seeds.
4. Pour in the cooled wet mixture and stir until well combined. If the mixture seems a little wet, you may add more oats.
5. Pour the mixture into your prepared pan and press down with the back of a spoon until even.
6. Bake for 25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan.
7. Cut into 16 squares and tuck in.
8. Enjoy!
Nutrition Information:
covered percent of daily need
