These fluffy dairy-free flapjacks are a delicious, guilt-free treat for any breakfast or brunch spread. Made with coconut milk, these flapjacks deliver that light and airy texture you want in the perfect flapjacks!
Perfect for those with dietary restrictions or anyone looking to lighten up their meals, these flapjacks pair beautifully with fresh fruit, maple syrup, or a drizzle of dairy-free chocolate sauce.
Simple, quick, and incredibly satisfying!
Dairy-free flapjacks
Ingredients
- 250g (1⅔ cups) cake flour
- 20ml (4 tsp) baking powder
- pinch salt
- 2 large eggs
- 75ml (5 tbsp) white sugar
- 30ml (2 tbsp) coconut oil, melted
- 250ml (1 cup) coconut milk
- oil, to fry
- fresh seasonal fruit, to garnish
- maple syrup, to drizzle
Instructions
In a large mixing bowl, sift the cake flour, baking powder and salt together. Set aside until needed.
Use a free-standing mixer or an electric hand-held beater and whisk the eggs and sugar until light and fluffy. Fold in the melted coconut oil and sifted ingredients. Add the coconut milk and stir until combined.
Heat the oil in a large frying pan over low heat. Drop spoonfuls of batter into the pan and fry until the tops start to bubble. Flip the flapjack and fry until cooked through, about 2 minutes per side. Repeat with the remaining batter, stacking the flapjacks on a serving plate as you go.
Top with fresh seasonal fruit and drizzle with maple syrup. Serve immediately.
ALSO SEE: BANANA AND SALTED CARAMEL FLAP JACKS
Banana and salted caramel flap jacks
Recipe and Styling by Sarah Dall
Photograph by Myburgh Du Plessis
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
