Coconut Banana Oatcakes

Though I brushed on this recipe with my 'Bounty Bar' Oatcakes I thought that would do a seperate post for a slighlty different stack. Coconut Banana.

 Its still a fantastic combination. Tropical, sweet and rich.

When it comes to layering either use coconut yogurt, regular plain or flavored yogurt or add some coconut extract to sweetened yogurt. I will warn that the latter may taste a little bit bitter and processed, depending on your choice of brand. Also I add a TBSP of oats to both batters before cooking for extra texture, but feel free to leave this out and blend the full amount in step 1.

Coconut Banana Oatcakes

Ingredients:

1/2 Cup/45g Rolled Oats

1/2 Tsp Baking powder

Pinch of Salt

1 Ripe Banana

1/4 Tsp Coconut extract

1/2 Cup/120ml Milk of choice

1 TBSP of desiccated coconut

Toppings:

1 Banana

Coconut yogurt or Maple vanilla yogurt mixed with 1/2 Tsp coconut extract, and some coconut (I recommend coconut yogurt)

More coconut, a mix of desiccated and flaked

Method:

1. In a blender, blitz oats (Saving 1 TBSP), baking powder and salt to flour.

2. Add in the banana and 1/2 the milk and blend again. Check the consistency, add more if its too thick, you want a paint like consistency. Pour half into a bowl/jug and add the extract, half the remaining oats and the coconut and mix. Add the rest of the oats to the plain mix.

3. Heat a pan or griddle over a medium heat. Once its ready spray with non stick spray.
4. Spoon batter into the pan and smooth into rounds, 1/4 measures or a heaped TBSP is the right size. When bubbles form on the surface and the edges of are set enough to get a spatula underneath flip them over and cook for another minute on the other side. Repeat till on the batter has been used up.
5. Serve in alternating coconut and banana, layered with toppings of choice.