Oatcake towers with lemon, poppy seed and NUTELLA®
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 oatcakes (about 5), NUTELLA®, and coconut, for a total of 3 oatcakes per tower.
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