Living and Loving – September 2019

Flapjacks with
fruity ice cream
Makes 12
YOU WILL NEED
FOR THE FRUITY ICE CREAM
2 mangos, cubed
1 banana, sliced
3 tbsp coconut milk
Honey, to serve (optional)

FOR THE FLAPJACKS
3 eggs, beaten
1¼ cups coconut milk
3 tbsp castor sugar
Pinch salt
1 tbsp gluten-free baking powder
1¼ cups gluten-free flour
Olive oil, for frying

METHOD
1 For the ice cream, freeze the
mango and banana overnight
in a Ziplock bag. When
ready to serve, blitz the fruit
with the milk until smooth.
2 For the flapjacks, beat
together the eggs, milk and
sugar and whisk until smooth.
Add salt, baking powder and
flour and stir until smooth.
3 Heat a splash of oil in a mini
frying pan (look out for star- or
heart-shaped options for a fun
touch) on medium heat. Add
¼ cup batter and cook for 1-2
minutes each side until cooked.
Repeat with the rest. Serve
with scoops of ice cream and
honey drizzled over, if you like.

RECIPES AND STYLING

MARGIE ELS-BURGER

ASSISTED BY

NOMVUSELELO MNCUBE

PHOTOGRAPHY

DYLAN SWART

64 | SEPTEMBER 2019 | L&L

baby & toddler