Oatcake towers with lemon, poppy seed and NUTELLA®

Oatcake towers with lemon, poppy seed and NUTELLA®

DIRECTIONS

  1. In a food processor or blender, pulse flours, ½ cup (125 mL) oats, sugar, baking powder, and salt to combine and break up oats.
  2. 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.
  3. Heat a large non-stick skillet over medium heat, adding vegetable oil to thinly coat bottom.
  4. Drop batter by 2 tbsp (30 mL)-sized portions, cooking 1 to 3 minutes per side. Repeat with remaining batter.
  5. 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.
  6. Serve with milk and orange slices.

Other recipes