Feijoa sauce and oat hotcakes
Oat hotcakes make for an easy, tasty breakfast or brunch with great added nutrition from the oats. With feijoa sauce and a dollop of Greek yoghurt, they’re divine!
- 10 feijoas
- ½ cup caster sugar (to taste) depending on ripeness of feijoas
- 1 apple peeled, cored and diced
- ¼ cup water
- Greek-style yoghurt to serve optional
- 1¼ cups self-raising flour
- ½ cup rolled oats
- 2 tablespoons coconut sugar
- ½ teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla essence
- ¾ cup milk
Peel and dice feijoas and simmer in a medium saucepan with sugar, apple and water for about 8-10 minutes until soft and pulpy.
Serve feijoa sauce over hotcakes with a dollop of yoghurt if desired. Makes 2 cups.
Place flour, oats, sugar and baking soda in a medium bowl and whisk to combine.
In another bowl whisk egg, vanilla and milk. Stir the wet ingredients into the dry and whisk until lump-free. Allow to sit for 5 minutes before cooking.
Heat a small amount of butter or plain oil in a frying pan and cook tablespoons of the mixture for 2-3 minutes on each side until golden and puffed up. Makes about 10 hotcakes.
If you’re a fan of this hotcakes recipe, be sure to try my ricotta pancakes with cinnamon pears, pumpkin pie pancakes with bacon, apple and walnuts or feijoa and lime crepes with cinnamon yoghurt cream.
The feijoa sauce recipe makes two cups worth, so keep any you don’t eat in the fridge (will last up to one week) to have with muesli. Or you can freeze it in zip lock bags so it’s on hand all the time.
Recipe by: Jo Wilcox. Photography by: Todd Eyre.