Imagine my surprise when I discovered that “flapjacks” in the USA meant something completely different to the UK.
One day when I suggested making flapjacks as a sweet snack, Scott screwed his face up. “Flapjacks? For dessert?” I soon realised that in the US the word flapjack often means pancake. In the UK, however, a flapjack is an oaty, gooey square made with butter, sugar and syrup.
Throughout my teens and early twenties I treated myself to at least one flapjack a week — often topped with a thick layer of chocolate. Not exactly skinny, but delicious.
A few weeks ago we had a big tub of oats and the hot weather made porridge (oatmeal) unappealing, so I wanted to make flapjacks suitable for breakfast that felt a little lighter. I swapped the usual syrup for honey and used mashed bananas to add natural sweetness.
These flapjacks aren’t strictly health food — I did add a chocolate topping — but without it they’re a healthier option than many cakes. They’re packed with fibre from the oats and contain walnuts for healthy fats, making them a satisfying breakfast or snack.
