I mean . . . just look at it!
These Lemon Coconut Oatcakes are fruity, tropical, and filling. I topped my oatcakes with my lemon curd (with coconut stirred in). Also, despite being filling, they’re a little lighter than . . . err . . . some of my other recipes. 🙂
Wanna know how I achieve such thick cakes? I’ll let you in on my secret.
My oatcakes used to be ugly and flat and dead. Lately, I’ve been making them in a T-fal One Egg Pan, which is the perfect size for a mini pancake. I originally bought it to make egg breakfast sandwiches, but…you know…that’s not happening anymore. Luckily, I’ve repurposed it!
Anyway, when I make it in this pan, I can put more batter in at a time and it can’t spread out too far. They form perfect circles and get nice and thick. I have not had any problems with it undercooking in the middle. 🙂
What you'll need:
- 1/2 cup milk of choice (I used Silk unsweetened organic soy milk)
- 1/4 tsp apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 1/2 overripe banana
- 1 tsp lemon extract
- rounded 1/2 tsp baking powder
- pinch of salt
- Pseudo Lemon Curd
- Shredded Coconut
- Coconut Flakes
How to make it:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- While you wait, mix a couple spoonfuls of pseudo lemon curd with a tablespoon of unsweetened shredded coconut. If using coconut flakes, you could toast them at this time like I did. Spray a pan with nonstick spray and toast them over medium low heat for a couple minutes, until the edges turn a golden brown. Set aside.
- Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- To serve, alternate layers of oatcake and coconut-lemon curd mixture. Finally, top with the (toasted) coconut flakes (or just use more shredded coconut).
Just an FYI:
Adapted from my Lemon Poppy Seed Oatcakes.
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