Chocolate sorgum flapjack stack blo

Chocolate Sorghum Flapjack Stack


  • 100g sorghum flour
  • 1 Tbsp cacao 
  • 2 tsp baking powder
  • 1 pinch salt 
  • 1 tsp coconut sugar/maple 
  • 1 Tbsp flaxseed egg / psyllium husk
  • 1 ⅓ cup oat milk 


  1. Sift all dry ingredients into a bowl
  2. Mix the flax-egg with water and then add to the oat milk and maple
  3. Mix into the dry ingredients using a sieve
  4. In a non stick pan add some coconut oil and turn onto a medium heat
  5. Dollop in the mixture cooking for 3 minutes or until bubbles form on the surface. 
  6. Flip, repeat. 

Serve with a salted caramel sauce

  • 4 dates, soaked
  • 1 tsp tahini
  • ⅓ cup cashews, soaked
  • ⅓ cup coconut milk
  • Pinch of malden salt
  1. Blend until smooth 

  • Kate Perkins
    Posted at 11:02h, 25 June Reply

    I made this and really liked them! However I think the recipe is misleadingly typed – it seems to call for 1 & 1/3 cups of milk, which is waaayyy too much liquid. Perhaps it’s supposed to just be a 1/3 cup?

  • Patri
    Posted at 00:05h, 19 July Reply

    Hi, we made them here today, with almond milk defo more than 1/3 cup. But 2 tsp of baking powder seemed excessive, the flapjacks had chemically, bitter taste… I’d say 1/2 tsp baking powder would be just enough. Thanks for the great idea, tho, and your hard work, keep it coming guys!

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