September 28, 2018
Breakfast, Desserts, Snacks,
Eggs, Fruit, Banana, Pantry/Shelf, Quick Meals, Brunch, Entertaining, Oven Bake, Stove Top, Diabetic, Gluten-Free, High Fiber, Flour, Pancakes more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Place the flour, oats, cocoa, cinnamon and baking powder in a bowl and stir to combine.
Mix together the milk and egg, then fold into the oat mixture and let stand for 10 to 15 minutes.
Preheat the oven to 100C and line a baking tray with baking paper.
Heat a large non-stick heavy-based frying pan over low-medium heat, then spray with oil.
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.
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.
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.
Just before serving, combine the coconut and LSA, then brush the banana with lemon and press them to coat in the coconut mixture.
Serve 2 hotcakes per person, topped with one-quarter of the coconut-coated banana and the yoghurt and dust with the extra cocoa.
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