Get your daily dose of essential omegas with these healthy breakfast wholewheat flapjacks with chia and lemon. Chia seeds are rich in omega-3, so you should definitely be enjoying a sprinkling over your food each day.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
2 cups wholewheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
5 tbsp chia seeds
4 tbsp honey, plus extra to serve
2 cups buttermilk
Zest of 2 lemons, plus extra to serve
2 eggs, separated
2 tbsp coconut oil
1½ cups yoghurt
1 cup raspberries

METHOD
1. Mix together the flour, baking powder, bicarb and chia seeds.
2. Beat the honey, buttermilk, lemon zest and egg yolks.
3. Add the wet mixture into the dry and mix until combined.
4. Beat the egg whites until soft peaks form. Fold into the batter.
5. Heat a non-stick pan over medium and add 1 tbsp of coconut oil.
6. Pour ⅓ cup batter into the pan and cook for 2–3 minutes, until you see bubbles on the side. Flip and cook for another 2 minutes, until cooked through. Repeat until your batter is finished.
7. Serve the wholewheat flapjacks warm with yoghurt, lemon zest, honey and raspberries.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

Since it’s summer, this blueberry, chia and walnut smoothie will make a great brekkie option!

The post Wholewheat flapjacks with chia and lemon appeared first on MyKitchen.

Take it slow on Sunday morning and whip up these wholewheat dark chocolate, orange and coconut flapjacks for a decadent brekkie.

MAKES 8 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the roasted oranges
3 oranges, peeled and sliced
1 tsp cinnamon
2 tsp brown sugar
For the chocolate sauce
1 cup boiling water
½ cup cocoa powder
¼ cup dark chocolate, chopped
1 tsp honey
For the coconut flapjacks
1¼ cups nutty wheat flour
¼ cup cocoa powder
2 tsp baking powder
¼ tsp salt
⅓ cup desiccated coconut
½ banana, chopped
1 cup milk
1 tbsp coconut oil, melted
2 tbsp honey
2 eggs
1 tsp vanilla essence

METHOD
For the roasted oranges
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Sprinkle the oranges with cinnamon and sugar and roast for 20 minutes until sticky and caramelised.
For the chocolate sauce
1. Make the chocolate sauce in a pot over medium heat. Stir the cocoa into the boiling water until dissolved. Boil for 3 minutes, then remove from the heat and mix in the chocolate and honey until smooth and thick.
For the coconut flapjacks
1. Sift together the flour, cocoa powder, baking powder and salt in a large bowl.
2. Then stir in the bran left from the nutty wheat in the sieve along with the desiccated coconut.
3. In a blender, pulse the banana until smooth then add the rest of the ingredients and blend until combined.
4. Gradually whisk the wet ingredients into the flour mixture.
5. Lightly grease the surface of a pan or spray it with non-stick cooking spray. Heat over low heat.
6. Dollop spoonfuls of the pancake mixture into the pan and cook slowly until bubbles start to form, about 2 minutes. Flip over and cook for another 1–2 minutes or until cooked through.
7. To serve, pour chocolate sauce over the flapjacks and top with roasted oranges.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

For something more savoury, take a bite of these banana flapjacks!

The post Wholewheat dark chocolate, orange and coconut flapjacks appeared first on MyKitchen.