Oaty Chocolate Hotcakes With Coconut Bananas
Recipe: #30468
September 28, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (420 g)
- Calories 499.7
- Total Fat - 7.8 g
- Saturated Fat - 3.6 g
- Cholesterol - 52.4 mg
- Sodium - 193 mg
- Total Carbohydrate - 88.4 g
- Dietary Fiber - 10 g
- Sugars - 31.1 g
- Protein - 24.3 g
- Calcium - 341.3 mg
- Iron - 2.8 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the flour, oats, cocoa, cinnamon and baking powder in a bowl and stir to combine.
Step 2
Mix together the milk and egg, then fold into the oat mixture and let stand for 10 to 15 minutes.
Step 3
Preheat the oven to 100C and line a baking tray with baking paper.
Step 4
Heat a large non-stick heavy-based frying pan over low-medium heat, then spray with oil.
Step 5
Pour 1/3 cup of the batter into the pan, separated into 3 to 4 hotcakes, and smooth the tops gently to spread them out a little.
Step 6
Cook for 3 minutes or until bubbles start to appear on the surface (reduce heat to low if they brown too quickly) and then turn and cook on the other side for 2 to 3 minutes until puffed and cooked through.
Step 7
Transfer to the lined tray, cover loosely with foil and keep warm in the oven while you cook the rest, you should have enough batter to make 8 hotcakes.
Step 8
Step 9
Just before serving, combine the coconut and LSA, then brush the banana with lemon and press them to coat in the coconut mixture.
Step 10
Serve 2 hotcakes per person, topped with one-quarter of the coconut-coated banana and the yoghurt and dust with the extra cocoa.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use plain flour or a gluten-free alternative for this recipe.
- Choose a high-calcium and lactose-free skim milk for best results.
- Substitute almond milk for skim milk for a dairy-free option. This will provide a creamy texture and nutty flavor to the hotcakes while still being lactose-free.
- Substitute maple syrup for the lemon juice when brushing the banana slices for a sweeter flavor. This will provide a sweet and sticky coating that will complement the flavors of the hotcakes.
Chocolate-Cherry Hotcakes Replace the bananas with 1/2 cup of pitted cherries and omit the lemon juice. Add 1/4 cup of dark chocolate chips to the batter and top the hotcakes with the cherries and a dollop of Greek yogurt.
Roasted Sweet Potatoes - Roasted sweet potatoes are the perfect side dish to this oaty chocolate hotcake recipe. They are a delicious way to add some extra flavor and texture to the meal. Plus, they are a great source of fiber, vitamins, and minerals. Roast them in the oven with some olive oil, salt, and pepper for a tasty and healthy accompaniment.
Sauteed Spinach and Mushrooms -
Sauteed spinach and mushrooms make a delicious addition to this oaty chocolate hotcake recipe. The earthy flavors of the mushrooms and the slightly bitter taste of the spinach pair perfectly with the sweetness of the hotcakes. Sautee the spinach and mushrooms in a pan with some garlic, olive oil, and a pinch of salt and pepper for a tasty and nutritious side dish.
FAQ
Q: How long should I cook the hotcakes for?
A: Cook each hotcake for 3 minutes on one side, then turn and cook for 2-3 minutes on the other side until puffed and cooked through.
Q: Can I use a different type of flour?
A: Yes, you can use a different type of flour such as whole wheat or almond flour. However, you may need to adjust the amount of liquid used in the recipe.
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Fun facts:
The combination of oats and cocoa is a classic combination in many desserts, and it was popularized by the famous chef and author Julia Child in her book “Mastering the Art of French Cooking”.
The coconut banana topping is a nod to the popular Hawaiian dish called Haupia, which is a traditional coconut pudding made with coconut milk, sugar, and cornstarch.