Oatcake towers with lemon, poppy seed and NUTELLA®

5
13
30
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
STEPS
Step 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.
Step 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.
Step 3
Heat a large non-stick skillet over medium heat, adding vegetable oil to thinly coat bottom.
Step 4
Drop batter by 2 tbsp (30 mL)-sized portions, cooking 1 to 3 minutes per side. Repeat with remaining batter.
Step 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. Serve with milk and orange slices.