Break­fast

OATY CHOCO­LATE HOTCAKES WITH CO­CONUT BANANAS

The Sunday Telegraph (Sydney) - Body and Soul - - RECIPES -

Serves 4

2 / 3 cup gluten-free plain flour 1 / 2 cup raw ( nat­u­ral) rolled oats 2 tbs raw un­sweet­ened co­coa

pow­der, plus ex­tra, to serve 1 tsp ground cin­na­mon 1 tsp bak­ing pow­der 150ml high-cal­cium,

lac­tose-free skim milk 1 small egg, lightly beaten Olive oil spray 1 tbs des­ic­cated co­conut 1 tbs LSA 4 bananas, cut into thick slices Lemon juice, for brush­ing 400g lac­tose-free nat­u­ral

yo­ghurt, to serve 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. Stand for 10-15 min­utes.

Pre­heat the oven to 100°C 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 3-4 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 the heat to low if they brown too quickly). Turn and cook on the other side for 2-3 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.

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 onequar­ter of the co­conut-coated ba­nana and the yo­ghurt, and dust with the ex­tra co­coa.

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