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You are here: Home / Recipes / Oatmeal Sri Lankan Hoppers

Oatmeal Sri Lankan Hoppers

Published on April 8, 2017 by Helen Best-Shaw 37 Comments
Last Updated on August 17, 2018

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These Sri Lankan hoppers – pancakes, cooked in a bowl shaped pan with an egg – are a great breakfast or brunch dish, especially when made with oat flour, as we have here.

These delicious Sri Lankan hoppers are a great breakfast or brunch alternative
Hoppers are a traditional Sri Lankan pancake made with coconut milk and rice flour, cooked in a bowl-shaped hopper pan; traditionally, an egg is cracked into the pancake during cooking.  The cooked hopper will have a thick spongy base and thin crispy sides.  They are traditionally served with chilli, coriander, spring onions and chutneys.

I’ve given the hopper an oaty makeover and replaced the rice flour with fine oatmeal.  You can buy a hopper pan very cheaply from any Sri Lankan or South Indian supermarket. The best way of eating these is straight from the pan: add your favourite toppings and tuck in. As a result, this is very much a dish for social, relaxed breakfast or brunch, with everybody having a go at cooking their own Sri Lankan hoppers. They’re not the best breakfast option if you’re in a hurry, as the yeast needs time to raise the batter to give delicious, light pancakes – but you could give the batter a slow overnight rise in the fridge.

If you don’t have any fine oatmeal, it’s not a problem; just put rolled oats into your blender and blitz them into a fine flour.  Of course you can make these gluten free by using gluten free oats.

Everything You Need To Know

  • Benefits of eating oats
  • Oatmeal Sri Lankan Hoppers
    • Ingredients
    • Instructions
    • Notes
  • More ideas with oats

Benefits of eating oats

  1. Oats contain a type of soluble fibre called beta-glucans, which slow the absorption of carbohydrates into the bloodstream.
  2. This slower digestion means no sharp spikes in blood sugar levels: no sugar crash!
  3. And by making you feel fuller for longer, you’re less likely to snack during the day.
  4. They’re a rich source of vitamins and minerals, particularly magnesium. There’s evidence that a diet with many magnesium rich foods reduces the likelihood of developing type 2 diabetes.

These are equally good made without the eggs, and served with sweet toppings. The hollow shape makes them great recipients for all sorts things: fruit topped with some yoghurt, honey, syrup or even chocolate sauce.

Add chili, chutney, salsa matcha, or your favourite herbs to these Sri Lankan hoppers for a breakfast with bite.

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These delicious Sri Lankan hoppers are a great breakfast or brunch alternative
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5 from 4 votes

Oatmeal Sri Lankan Hoppers

These hoppers - Sri Lankan pancakes, cooked in a bowl shaped pan with an egg - are a great breakfast or brunch dish, especially when made with oat flour, as we have here.
Servings: 12 hoppers
Author: Helen Best-Shaw
Prep Time1 hr 30 mins
Cook Time5 mins
Total Time1 hr 35 mins
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Ingredients

  • 1 cup/ 240ml warm water
  • 1 tsp instant yeast
  • 1 heaping tsp sugar
  • 1 cup/ 240ml canned coconut milk
  • 1/2 cup/ 125g fine oatmeal
  • 2 Tbs rice flour
  • pinch salt
  • 2 Tbs sunflower oil
  • 12 eggs

For the Toppings:

  • spring onions, (shredded)
  • finely sliced chillis
  • fresh coriander
  • chilli sauce

Instructions

  • Pour the water into a large bowl, add the yeast and sugar and leave to stand for 10 minutes until you see a few bubbles on the surface. 
  • Whisk in the other ingredients (shake the can of coconut milk well before opening), cover and leave until the batter has risen by about 50% (about an hour to 90minutes). Gently whisk again.
  • Heat the hopper pan over a medium flame add a drizzle of oil, swirl and then wipe any excess away with some kitchen paper.
  • Add a ladle of batter to the pan, swirl a few times to coat the sides with batter. Crack an egg into the centre of the pan, put the lid on and allow to cook for about 5 – 6 minutes. Once the egg white is solid, use a spatula to carefully remove the hopper from the pan. 
  • Serve immediately with your choice of toppings.

Notes

Use gluten free oats to make these gluten free
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Oatmeal Sri Lankan Hoppers
Amount Per Serving
Calories 141 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 163mg54%
Sodium 66mg3%
Potassium 122mg3%
Carbohydrates 3g1%
Protein 6g12%
Vitamin A 240IU5%
Vitamin C 0.6mg1%
Calcium 29mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: Asian
Keyword: pancakes, Sri Lankan hoppers
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More ideas with oats

For more ways of adding oats to your diet, try our leftover porridge loaf

A delicious loaf of porridge/oatmeal breador our Coconut & Maple Apple Porridge with Cinnamon

A warming breakfast of coconut and maple apple oatmeal (or porridge) with a dash of cinnamon

Recipe for oatmeal Sri Lankan Hoppers originally commissioned by Mornflake.

 

These hoppers - Sri Lankan pancakes, cooked in a bowl shaped pan with an egg - are a great breakfast or brunch dish, especially when made with oat flour, as we have here

 

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Filed Under: Breakfast & Brunch Recipes, Recipes, Starters & Light Bites, Vegetarian Recipes, £ Ingredients: Coconut Milk, Eggs, Oatmeal

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    Recipe Rating




  1. [email protected]

    I’ve never heard of these but they look and sound great.

    Reply
    • Helen

      They are so good! It is well worth seeking out a hopper pan!

      Reply
  2. Sarah @ Champagne Tastes

    I’ve never heard of hoppers, but I love savory breakfasts like this!!! And it looks so simple and delicious! Yummm

    Reply
    • Helen

      I adore savoury breakfasts – or breakfasts that you would also eat for dinner or lunch!

      Reply
  3. Catherine

    I just love this! Such a fabulous way to serve up eggs…I would love to make these for my family. Pinning for later! xo

    Reply
    • Helen

      so good, and so easy!

      Reply
  4. sara | belly rumbles

    Firstly I love your tip about blitzing rolled oats in a blender if you don’t have oat flour, that is something quite handy I will keep up my sleeve. Your hoppers would make a fantastic weekend breakfast, something a little left of centre, and I do love the addition of spice and chili.

    Reply
    • Helen

      I blitz a whole jar and add the oat flour to smoothies and when I make bread. Adds a little protein. Eggs and chilli is the best pairing!

      Reply
  5. Sarah

    I’m completely intrigued by these! I’ve never made anything quite like them before but they looks simple enough to make, delicious and would be a perfect breakfast when entertaining!

    Reply
    • Helen

      Thanks Sarah, we love them, once you have the pans they are so easy.

      Reply
  6. joanna

    5 stars
    I’ve not heard of these before but they look really good

    Reply
    • Helen

      so good, we are addicted.

      Reply
  7. Deborah Nicholas

    Never heard of these but they look so good im definitely going to give them a try!

    Reply
    • Helen

      so good and worth investing in the pan for them.

      Reply
  8. Talya

    I love using coconut milk in cooking and didn’t know about these which look absolutely delicious so will definitely give these a try!

    Reply
    • Helen

      I love coconut milk, so so good.

      Reply
  9. Tracy

    I love egg hoppers with bacon – intrigued to give these oat ones a try …

    Reply
    • Helen

      Oh – I love the idea of adding bacon!

      Reply
  10. five little doves

    I’ve never heard of these either but they look DELICIOUS!! Id love to try them!

    Reply
    • Helen

      so so good!

      Reply
  11. Newcastle Family Life

    I have never heard of Sir Lankan Hopers before, they look amazing x

    Reply
    • Helen

      they are so good! They are a regular here.

      Reply
  12. Anosa

    I have never heard of Sri Lankan Hoppers and now I just want to try them big time as they look absolutely divine and delicious

    Reply
    • Helen

      They are wonderful – get the pan and make them!

      Reply
  13. Lilinha

    5 stars
    I love pancakes, so I would be interested in trying those Sri Lankan hoppers! They look delicious! :)

    Reply
    • Helen

      These are amazing. Well worth seeking out the hopper pan.

      Reply
  14. Jayne @ Sticky Mud and Belly Laughs

    Oh now I’m intrigued! As I have never heard of these before. They look amazing, will be giving these a go :) x

    Reply
    • Helen

      They are amazing. Well worth seeking out the pan!

      Reply
  15. Kerry norris

    I’ve never heard of these but they look delicious. I’m always up for trying different things for breakfast.

    Reply
    • Helen

      they are so good. You do need the pan, but it is well worth it.

      Reply
  16. Stephanie

    How unusual, but these look and taste yummy! Beautiful pictures too

    Reply
    • Helen

      We are hoppers converts – finding the pan is a pain, but well worth the effort.

      Reply
  17. [email protected]

    5 stars
    These are so appealing, Helen! I love Sri Lankan food (my daughter’s housemate is from Colombo and is a great cook) but have stuck to making SL curries. I really must give this recipe a try, and I like the idea of using Mornflake oats very much. Must track down the hopper pan first.

    Reply
    • Helen

      We love hoppers here. The perfect brunch.

      Reply
  18. Zena's Suitcase

    I really like the sound of this recipe Helen. It’s right up my street. I need to get myself one of those pans and give them a try

    Reply
    • Helen

      The pan is well worth the investment!

      Reply
  19. Ramani Fernando

    Thanks for the recipe. I am a Srilankan ;-) I love hoppers but since I am watching my weight I don’t make them anymore. Never thought of using oatmeal in place of rice flour. I eat oatmeal for breakfast so I am going to make this tomorrow. :-) Thanks again.

    Reply

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