Pink Beetroot & Hibiscus Flapjacks


By Simone Nel, Yellow Papaya for Rugani Juice – Food/Liquid Stylist and Photographer, a trained chef and a passionate supporter of local goods

Prep Time
10 minutes
Cook Time 10 minutes
Serves 4


  • 4 medium ripe bananas
  • 4 eggs
  • 1 cup Rugani 100%  Zobo infused Beetroot Juice
  • 2 tsp vanilla extract
  • 3 cups rolled oats (ensure it’s gluten-free if you want to make a gluten-free version)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • Olive oil, for cooking



  • Place all of the ingredients in a blender and blend on high speed for a minute or until completely smooth.
  • Add the coconut oil to a pan and place over medium heat. Once the pan is heated, add 1/3 cup of the batter to the griddle for each flapjack.
  • Cook for 2-4 minutes until flapjacks slightly puff up and you see a few bubbles along the edges.
    Tip: You might have to increase or decrease the heat depending on how quickly the flapjacks are cooking, otherwise they will burn on the outside and remain uncooked inside.
  • Turn the flapjacks over with a spatula and cook until golden brown on the underside.
  • Serve with your favourite seasonal fruits, a dollop or two (or three) whipped cream and a drizzle of honey or syrup.


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