Festive flapjacks with the family

mushroom and vegetable flapjacks feature

By Renate Engelbrecht

Thursday, Nov 30

December 1st is literally around the corner and while the Christmas tree has already been up for two weeks (I know, I am an eager beaver), the advent calendars are still intact. Miracle! Come the first day of the last month of 2023, my mommy brain will surely be flat and fried (like these flapjacks) though. Therefore, dinner planning will need to be simplified for the remainder of the year.

I’ve teamed up with SAMFA once again, to bring you a couple of easy family dinner recipes for the festive season. Recipes that are simple to make, but still wholesome and healthy. This one is great since it allows the kids to take part in the process too. It’s mushroom and vegetable loaded flapjacks (which SAMFA refers to as pancakes) with a delish tomato relish.

Mushroom & Veg Loaded Pancakes (or are they flapjacks?) with Tomato Relish

Serves 6


Tomato Relish

1 white onion, finely chopped

500g ripe cherry tomatoes, quartered

125ml vinegar

50g SWEETLY™ or another non-nutritive sweetener of choice


150g stoneground wholemeal flour

½ tsp baking powder

1 tsp sea salt

180ml ice cold water

1 large free-range egg

2 cups baby button mushrooms, sliced

2 cups julienned or grated mixed vegetables (baby marrows, carrots, bell peppers, Swiss chard, etc. This is an excellent opportunity to use up all the bits and bobs and clear out your vegetable drawer. It’s also a great opportunity to get the kids involved. Get them to cut the veggies and mix them together.)

4 spring onions, cut into 4cm long sections and thinly sliced lengthwise into skinny ribbons

Cold pressed extra virgin olive oil spray is also ideal for cooking as it allows for good coverage and less calories.

mushroom and vegetable flapjacks
Image: SAMFA


For the relish

Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.

Add the onions with a good pinch of salt and cook until soft and just turning golden.

Pour in the tomatoes, vinegar and SWEETLY™.

Bring to a gentle simmer. Cook on a low heat, stirring occasionally, until the tomatoes break down and you have a lovely, chunky sauce consistency.

For the pancakes

Combine the flour, baking powder and salt in a large bowl.

Whisk until well combined.

Add the egg and ice water and whisk until smooth.

Fold through the mushrooms, mixed vegetables and half of the spring onions.

Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.

Using a quarter cup measure, scoop cupfuls of the mixture into the pan. Flatten with the back of the cup measure and shape a little with a spatula.

Cook for about 3 minutes on each side, until golden brown and the batter is cooked through.

Cook in batches and keep some warm in the oven while you cook the rest. (Or keep’em ready for the kids to dive in).

Serve the pancakes with the tomato relish for plenty of swishing, topping and dipping.

Tip: These reheat and crisp up in the air fryer beautifully, so they’re perfect for meal prepping.

Dive into these delicious festive flapjacks and let me know what you think!

P.S. Keep an eye out for another two festive recipes coming up in December.

For more mushroom-inspired recipes and other food-related articles, click here.


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