Butternut and cinnamon flapjacks

16 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
Morsels of fluffy warmth, smothered in cinnamon sugar.

By Food24 May 04 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

500 butternut — cubed
1 eggs — large
125 ml milk — low-fat
7 ml cinnamon — ground
2 Tbs brown sugar
1.5 cup self-raising flour
60 ml canola oil
1 yoghurt — low-fat
Tap for ingredients
Tap for ingredients

Method:

Cook butternut in boiling water until tender. Drain well and set aside.

Beat egg together with milk, cinnamon and sugar. Purée butternut until smooth and mix in the egg mixture.

Sift flour and carefully fold into wet ingeredients. Leave to stand for 10-15 minutes.

Heat oil in a large non-stick pan to a medium heat.  Add spoonfuls of mixture into the pan. Cook until golden on both sides and cooked through.

Serve with a dollop of yoghurt, chopped nuts and a drizzle of maple syrup or honey.

Reprinted with permission of Rumtumtigger. To see more recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.