Fitter Food Flapjacks

We decided to pimp up a classic post workout snack, though this treat is just as lovely served on the sofa with a cuppa!

Serves: 12

Prep: 15 Minutes

Cook: 15-20 Minutes


  • 150g buckwheat, rice or quinoa flakes
  • 2 scoops vanilla/plain protein powder
  • 1 banana 
  • 2-3 tbsps coconut oil 
  • 1 tsp nutmeg
  • 1 tsp cinnamon 
  • 3 tbsps pumpkin seeds
  • 2 tbsps chia seeds
  • 2 heaped tablespoons of crunchy hazelnut butter
  • Himalayan/Celtic Sea Salt to taste
  • 2-3 tbsps raw honey or maple syrup (depending on preference)
  • Warm water (optional)


  1. Preheat oven to 180 degrees C.
  2. Line a square tin with greaseproof paper.
  3. Melt the coconut oil in a bowl in the preheating oven.
  4. Place the dry ingredients in a bowl and combine thoroughly.
  5. In a food processor or blender mix the coconut oil, hazelnut butter and banana.
  6. Pour the banana mixture into the bowl with the dry ingredients and combine throughly.
  7. Add the desired amount of honey/maple syrup (a cheeky taste is helpful here).  If the mixture isn’t sticking together you can add a drop of warm water or hazelnut butter/melted coconut oil and mix again until the mixture binds.
  8. Once combined place the mixture in the prepared baking tin and press down thoroughly.
  9. Bake in the over for 15-20 minutes, until the top is hard and golden.
  10. Remove from the oven and allow to cool before slicing.