2tbsp‘futurelife’ cereal chocolate flavour or any other cereal of your choice
Butter for frying (coconut oil Optional)
Sauce and garnish
2 to 3tbsphoney
¼tspxanthan for thickening of the sauce
Put all the ingredients into a blender and blend until the mixture is completely smooth. Pour the batter into a bowl and let it sit for at least 1 hour for the batter to thicken before cooking. It will be very soupy at first but will thicken as it sits, as the oatmeal absorbs the milk.
Heat a skillet to medium heat, if you have a gas stovetop, rather keep it on low. Melt a teaspoon of butter in the skillet. Test to see if the skillet is ready by letting a drop of the pancake mixture fall in and if it sizzles, it's ready.
Cook the flapjacks for 3 to 5 minutes per side covered. When they are ready to turn, the entire uncooked side will be covered in bubbles and the edges will look brown. Continue until all is done, you should have about 6 to 8, depending on the size you are making.
Add ¾ of the raspberries in a saucepan with a little water, bring to boil, add the xanthan to the sauce, stir until dissolved and thickened. Add honey, sweeten to your taste. Set aside to cool.
Plate the flapjacks with the sauce, garnish with the star fruit and raspberries.