Name: Oat hotcakes with feijoa and apple sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Feijoa and apple sauce; 10 feijoas; 1/2 cup caster sugar or to taste (depending on ripeness of feijoas); 1 apple, peeled, cored and diced; 1/4 cup water; Greek-style yoghurt to serve (optional); Oat hotcakes; 1 1/4 cup self-raising flour; 1/2 cup rolled oats; 2 tablespoon coconut sugar; 1/2 teaspoon baking soda; 1 egg; 1 teaspoon vanilla essence; 3/4 cup milk

Oat hotcakes with feijoa and apple sauce

Perfect for weekend breakfast

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Serves 4

Prep

15M

Cook

25M

Total

40M

Hotcakes are taken to a delicious new level in this tasty recipe. Oaty, vanilla laced hotcakes are served with a sweet and fragrant feijoa and apple sauce for an autumn breakfast the whole family will love

Ingredients

Feijoa and apple sauce

10 feijoas

1/2 cup caster sugar or to taste (depending on ripeness of feijoas)

1 apple, peeled, cored and diced

1/4 cup water

Greek-style yoghurt to serve (optional)

Oat hotcakes

1 1/4 cup self-raising flour

1/2 cup rolled oats

2 tablespoon coconut sugar

1/2 teaspoon baking soda

1 egg

1 teaspoon vanilla essence

3/4 cup milk

Method

Feijoa and apple sauce

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.

Oat hotcakes

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.

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

Note

Jo Wilcox