Oaty Chocolate Hotcakes With Coconut Bananas

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.