Cacao, oat and chickpea flapjacks with vanilla coconut cream

6 servings Prep: 10 mins, Cooking: 15 mins

By Independent Contributor January 01 2021
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Ingredients (18)

1 3/4 cup oat flour
1/4 cup chickpea flour
1 cup plant-based milk
4 tbsp cacao powder
1 tbsp ground chia seeds — soaked in 3 tbsp of water
2 tbsp coconut sugar
2 tbsp maple syrup
1 tsp baking soda
1 tsp apple cider vinegar
1 handful dark chocolate chips
1 pinch ground cinnamon
1 pinch pink himalayan salt
1 cup coconut cream
1/2 cup cashew nuts — soaked in water
3-4 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1 pinch pink himalayan salt
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In a glass or cup mix the ground chia seeds and water together, allow to sit for 5-10 minutes.

Combine the oat flour, chickpea flour, cacao powder, coconut sugar, cinnamon and salt together in a bowl.  Mix well.  Add the baking soda and the apple cider vinegar directly on top, it will foam and make the flapjacks fluffy.  Mix together and add the maple syrup.

Slowly add the plant based milk until you reach your desired consistency.  Fold in the chia ‘egg’ and the dark chocolate chips.

Heat a non-stick pan on medium heat, scoop just over ¼ cup of mixture per flapjack and cook for about 2-3 minutes on each side.  You can turn the heat to low depending on your stove’s heat. You want them to heat through and cook evenly. Flip over and cook for a few more minutes.

For the vanilla coconut cream:

Place everything into the blender and blend until smooth.

Serve with your favourite toppings.

Reprinted with permission from Mira Weiner, for more recipes follow along on Instagram.

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