Oatcake towers with lemon, poppy seed and Nutella®
INGREDIENTS for 5 portions
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½ cup (125 mL) all-purpose flour
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½ cup (125 mL) whole wheat flour
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1 cup (250 mL) large flake rolled oats, divided
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1 tbsp (15 mL) granulated sugar
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2 tsp (10 mL) baking powder
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¼ tsp (1 mL) salt
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1 cup (250 mL) coconut milk beverage (not thick canned) or 2% milk
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1 large egg
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2 tbsp (30 mL) vegetable oil, plus additional to coat skillet
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2 tsp (10 mL) poppy seeds
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Zest of 1 lemon
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1/3 cup (80 mL) Nutella®
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1/3 cup (80 mL) coconut flakes
To enjoy this delicious recipe, 1 tablespoon of Nutella® per person is all you need!
STEPS
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In a food processor or blender, pulse flours, ½ cup (125 mL) oats, sugar, baking powder, and salt to combine and break up oats.
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In a large bowl, whisk milk, egg, and oil; add flour mixture and stir to combine. Mix in remaining ½ cup oats, poppy seeds, and lemon zest.
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Heat a large non-stick skillet over medium heat, adding vegetable oil to thinly coat bottom.
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Drop batter by 2 tbsp (30 mL)-sized portions, cooking 1 to 3 minutes per side. Repeat with remaining batter.
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To serve, spread 1 tsp (5 mL) Nutella® on each of half of the oatcakes (about 5), sprinkle with half of coconut, and top with remaining plain oatcccccakes (about 5), Nutella®, and coconut, for a total of 3 oatcakes per tower. Serve with milk and orange slices.
