Saint Lucian Oatcakes

Ingredients

Saint Lucian Oatcakes differ from the original Staffordshire Oatcakes in terms of flavor profile and ingredients. While the original oatcakes are typically made with milk and have a more neutral taste, the Saint Lucian version incorporates coconut milk, adding a tropical twist. Additionally, the fillings for the Saint Lucian Oatcakes are inspired by the vibrant flavors of Saint Lucian cuisine, featuring savory meats and fresh tropical fruits. We alse have the original recipe for Staffordshire Oatcakes, so you can check it out.

• 1 cup (90g) rolled oats 1 cup (90g) rolled oats
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (20g) desiccated coconut 1/4 cup (20g) desiccated coconut
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fillings of your choice (e.g., cooked bacon, sautéed vegetables, grilled chicken, fresh mango slices) Fillings of your choice (e.g., cooked bacon, sautéed vegetables, grilled chicken, fresh mango slices)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 33g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the rolled oats, all-purpose flour, desiccated coconut, baking powder, and salt.
2. 2.
   Gradually pour in the coconut milk and water, stirring until a smooth batter forms.
3. 3.
   Heat a griddle or non-stick skillet over medium heat and brush it with vegetable oil.
4. 4.
   Pour a ladleful of the batter onto the griddle and spread it into a thin, round shape.
5. 5.
   Cook the oatcake for 2-3 minutes on each side, until golden brown and crispy.
6. 6.
   Repeat with the remaining batter, adding more oil to the griddle as needed.
7. 7.
   Fill the oatcakes with your desired fillings, such as cooked bacon, sautéed vegetables, grilled chicken, or fresh mango slices.
8. 8.
   Roll up the oatcakes and serve them warm.

Treat your ingredients with care...

• Rolled oats — Use traditional rolled oats, not instant oats, for the best texture.
• Desiccated coconut — Make sure to use unsweetened desiccated coconut for a more natural flavor.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure it is well mixed.

Tips & Tricks

• For a savory twist, fill the oatcakes with sautéed vegetables and a sprinkle of fresh herbs.
• Experiment with different fillings such as jerk chicken, curried shrimp, or grilled pineapple for a taste of Saint Lucian cuisine.
• If you prefer a sweeter version, serve the oatcakes with fresh mango slices, a drizzle of honey, and a sprinkle of toasted coconut.
• Make a larger batch of oatcakes and freeze the leftovers for a quick and convenient breakfast option.
• Serve the oatcakes warm to enjoy their best texture and flavor.

Serving advice

Serve the Saint Lucian Oatcakes warm, either rolled up or folded, with your choice of fillings. They can be enjoyed as a standalone meal or accompanied by a side dish or salad.

Presentation advice

Arrange the filled oatcakes on a platter, garnished with fresh herbs or a sprinkle of toasted coconut. For an extra touch, serve them with a side of tropical fruit salsa or a dollop of tangy yogurt.