Oatmeal Sri Lankan Hoppers

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These delicious Sri Lankan hoppers are a great breakfast or brunch alternative

5 from 3 votes

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: hoppers

Author: Helen Best-Shaw

Prep Time1 30

Cook Time5

Total Time1 35

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.