1 ¼ cups self-raising flour
½ cup traditional oats
2 Tbsp coconut sugar
½ tsp bicarbonate of soda
1 cup milk
1 free-range egg
1 tsp vanilla essence
cooking oil spray, for greasing
natural yoghurt, to serve
sliced fresh strawberries, to serve
fresh passionfruit pulp, to serve
- Combine flour, oats, sugar and soda in a large bowl
- Whisk milk, egg and vanilla in a jug until combined. Add to flour mixture. Stir until combined. Stand the mixture for 5 minutes.
- Heat a greased, large, non-stick frying pan over a medium to high heat. Add ¼ cup mixture. Repeat to make three hotcakes.
- Cook for about 1 minute, or until bubbles appear on the surface. Turn and cook for a further 1 minute, or until browned. Remove from pan. Cover to keep warm. Repeat with remaining mixture. Serve warm hotcakes with yoghurt, strawberries, passionfruit and honey