PBMF Protein Flapjack Recipe

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PBMF Protein Flapjack Recipe

Not only are these protein flapjacks 100% plant-based, they taste damn good too and provide you with a load of great nutrients to keep you going. I first developed a version of these years ago when my band toured. I always eat healthily so needed something I could eat on the run for breakfast. The recipe has been tweaked over those years and, most recently, the beginning of this year when I turned into a PBMF! Takes about 30 minutes from top to bottom.

Protein Flapjacks

INGREDIENTS
2 x Bananas
Organic peanut butter (I use PB Fit reduced fat powder for this but it is nicer with the proper stuff!)
Ground cinnamon
Ground ginger
Cacao nibs (optional, I put them in for the texture and anti-oxidents)
Organic oats
Vegan protein powder (I use this one, Millionaire’s Shortcake flavour for a biscuity taste)

WHAT YOU DO IS
1) Get a large-ish saucepan and mash the bananas into it. How liquidy you mash them will have an effect on how lumpy you want the end flapjacks to be. I mash quite a bit.
2) Add a tablespoon of the peanut butter or, if like me you are using the powder, a level tablespoon of that.
3) Add a 1/4 teaspoon of the ground ginger.
4) Add a 1/2 teaspoon of the ground cinnamon.
5) Sprinkle in a pinch of cacao nibs if used.
6) Add four tablespoons of oats.
7) Add a scoop of protein powder.
8) Mix this all together then slowly add recently boiled water. Keep stirring until the mixture will move in the pan but isn’t runny.
9) Grab a baking tray lined with baking paper and pour the mixture into the centre of the paper, using a spoon to scrape every last bit out.
10) Lick the saucepan clean.
11) With the back of a spoon or a fork, spread the mix in the pan until it is about 1/2 inch deep.
12) Bake in a pre-heated oven at gas mark 6 or about 180 in an electric oven, maybe less if it is fan assisted. You don’t want the mix to bake too fast as it will still be raw at the bottom, so not as scruptious.
13) Check after 20 minutes. It should be firm, approaching crisp, and a light golden brown on top.
14) Allow to cool down. A towel draped over the top keep the flapjacks moist.
15) After a couple of hours, cut them into flapjack shapes. These can then be eaten as-is, stuck in the fridge for later or stuck in the freezer for much later. I have kept some for months and they have been fine.

The great thing about this recipe is how versatile it is. Different flavour protein powders change the taste. You could add in some crushed nuts or chopped, dried fruit. Experiment! That’s what cooking is all about: chucking shit together and seeing what tastes good.

I’d love to hear how you get on in the comments below.

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