Oaty Chocolate Hotcakes With Coconut Bananas

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.