5 from 2 votes
These delicious Sri Lankan hoppers are a great breakfast or brunch alternative
Oatmeal Sri Lankan Hoppers
Prep Time
1 hr 30 mins
Cook Time
5 mins
Total Time
1 hr 35 mins
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.

Course: Breakfast
Cuisine: Asian
Keyword: pancakes, Sri Lankan hoppers
Servings: 12 hoppers
Calories: 141 kcal
Author: Helen Best-Shaw
  • 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
  1. 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. 

  2. 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.

  3. Heat the hopper pan over a medium flame add a drizzle of oil, swirl and then wipe any excess away with some kitchen paper.

  4. 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. 

  5. Serve immediately with your choice of toppings.

Recipe Notes

Use gluten free oats to make these gluten free

Nutrition Facts
Oatmeal Sri Lankan Hoppers
Amount Per Serving
Calories 141 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 163mg 54%
Sodium 66mg 3%
Potassium 122mg 3%
Total Carbohydrates 3g 1%
Protein 6g 12%
Vitamin A 4.8%
Vitamin C 0.7%
Calcium 2.9%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.