Recipe

Oatcake towers with lemon, poppy seed and Nutella®

Medium
30 min
Oatcake towers with lemon, poppy seed and NUTELLA

INGREDIENTS for 5 portions

½ cup (125 mL) all-purpose flour

½ cup (125 mL) whole wheat flour

1 cup (250 mL) large flake rolled oats, divided

1 tbsp (15 mL) granulated sugar

2 tsp (10 mL) baking powder

¼ tsp (1 mL) salt

1 cup (250 mL) coconut milk beverage (not thick canned) or 2% milk

1 large egg

2 tbsp (30 mL) vegetable oil, plus additional to coat skillet

2 tsp (10 mL) poppy seeds

Zest of 1 lemon

1/3 cup (80 mL) Nutella®

1/3 cup (80 mL) coconut flakes

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 1 tsp of Nutella® per person is enough to enjoy!

STEPS

In a food processor or blender, pulse flours, ½ cup (125 mL) oats, sugar, baking powder, and salt to combine and break up oats.

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.

Heat a large non-stick skillet over medium heat, adding vegetable oil to thinly coat bottom.

Drop batter by 2 tbsp (30 mL)-sized portions, cooking 1 to 3 minutes per side. Repeat with remaining batter.

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.

RSPO
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Rainforest
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

If you like it, share it on