These scrumptious kid-friendly flapjacks were created by the amazing Johanna De Groot. She is the most amazing vegan momma, who only feeds her beautiful family the tastiest, but most importantly, nutritious, and healthy meals.

What child/toddler does not love a flapjack? It’s like cheating for breakfast. 

Usually, a flapjack breakfast means your toddler is eating some white flour, milk, and sugar, but I think with this recipe you can easily give them the same taste with a much better nutritional value. 

Most households end up with a few almost-rotten bananas lying around the kitchen, that no one wants to eat. Wouldn’t it be great if those could be used as the sweet nectar for your child’s breakfast? Johanna informed me that buckwheat is a pseudo-grain meaning it is not a grain but rather a seed. It has high levels of fibre and protein to keep your little ones fuelled for longer. Buckwheat flour is also much easier to digest than plain flour making it gut healthy and it is naturally gluten free. She mentioned that cinnamon adds extra depth to these and makes them even more special. These flap jacks can be smothered in nut butter and date syrup for a fabulous breakfast or they can be packed into lunch boxes for an easy snack! These flap jacks are great as car food, seeing as though they are not messy and are extremely healthy. 

Choose which size you want to make your flapjacks and use a cookie cutter to make fun shapes. Create small eyes and a smiley in the pan and serve. This makes it lots of fun for your toddlers to eat!


Serves 4 (double up and store airtight in the fridge for snacks) Easy!



  • 2 large/3 small very ripe bananas 
  • 1 Tbsp good vanilla 
  • 1 Tbsp cinnamon 
  • 1 Tbsp chia seeds 
  • Pinch of salt 
  • 2.5 cups plant milk 
  • 1.5 cups buckwheat flour 
  • 1 tsp baking powder 
  • Optional: 1 cup frozen blueberries 


  • Place the bananas into a medium sized bowl and mash with a fork until mashed up. 
  • Add the vanilla, cinnamon, chia seeds, salt and milk to the banana and combine. 
  • Finally add the buckwheat flour and baking powder to the bowl. 
  • Mix with a wooden spoon/whisk. 
  • Place a large heavy based non-stick pan on medium heat. 
  • Using a ladle place flapjack mixture into the pan creating small discs/ flapjacks (2-3 at a time should fit into the pan). 
  • If adding blueberries add them onto the raw side of the flapjack while in the pan, about 1 Tbsp for each flap. 
  • Flip them over after about 4-5 minutes and fry the raw side. 
  • Remove from the heat and eat immediately or keep warm in the oven until serving. 
  • To make it that much more tasty, you can add lots of nut butter and lots of real organic maple syrup or date syrup.