Oat hotcakes with feijoa and apple sauce

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

By Jo Wilcox
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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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


Feijoa and apple sauce
  • 1
    Peel and dice feijoas and simmer in a medium saucepan with sugar, apple and water for about 8-10 minutes until soft and pulpy.
  • 2
    Serve feijoa sauce over hotcakes with a dollop of yoghurt if desired. Makes 2 cups.
Oat hotcakes
  • 3
    Place flour, oats, sugar and baking soda in a medium bowl and whisk to combine.
  • 4
    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.
  • 5
    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

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