OATY CHOCOLATE HOTCAKES WITH COCONUT BANANAS
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.