Carrot Cake Protein Flapjacks
I graduated last friday (here are some photos of yours truly sporting the PhD gown in proper Christopher-Columbian fashion; look how happy everyone looks!) and I made these protein flapjacks as a snack to have on the train-ride to the university. They contain grated carrots and lots of spices which makes them really carrot-cakey; next to a thermos of black tea, unghhh…. they were just what the system demanded to withstand an hour of standing around during the whole calling of names .
1 cup grated carrots
1/4 cup Warrior Blend Natural
1/2 cup gluten-free (or regular) rolled oats
1 tablespoon organic honey
1 tablespoon melted grass-fed butter
1 tablespoon vanilla essence
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1. Making these flapjacks is really, all you’ve got to do is mix the above ingredients together and then press the batter down into a small brownie pan before baking for about 20-25 minutes at 170 C (332 F) or until, when you stab them with a knife, the knife comes out clean.
2. Then, you’ve just got to allow them to then cool and proceed to slice them into flapjacks, boom: done! Now, they’re not that sweet because all I used to sweeten them was honey. They worked really well for me this was but, if you think they’re not sweet enough, go ahead and add some stevia or toffee flavdrops.
Macros per Serving (out of 5):
Remember that you can play with the recipe quite a bit too. You can, for example, add chopped nuts, dried fruit, or seeds. You can add bits of dark chocolate or carob and can also melt some dark chocolate to pour on top – this’ll create a crunchy a layer of dark chocolate on top. Another thing you can do is add a tablespoon of coconut oil instead of butter to the mix before baking – this will make the flapjacks more moist and add an extra dimension of coconuttiness to the whole thing.