Eating healthy can be likened to a journey. One discovers new and inspiring things along the way. This morning as I sat at the dining table reading and enjoying my morning coffee, the thought of breakfast popped into my mind. I’ve been on an oatmeal kick lately but being that it was the weekend, I wanted something a bit more decadent and my regular oatmeal sounded boring.
Pancakes or waffles sounded more like weekend breakfast but I really wanted to maintain my healthy breakfast streak. Then the idea came to me to use oatmeal instead of regular flour. I would simply grind up the oats in my food processor and sub the “flour” for regular flour. It would be a breakfast adventure. It would still be my regular oatmeal, just doctored up a bit and pan-fried. That sounded decadent enough to appease my weekend breakfast yearning.
Recipe adapted from this one found on Pinterest:
3/4 cup oat flour (approximately 1 heaping cup of regular oats, ground in a food processor or blender)
1/2 teaspoon baking soda
1/3 cup milk (I used almond milk)
2 tablespoons agave syrup
1 teaspoon vanilla
Butter for griddle
Raspberry jam (or other fruit jam of choice)
100% pure maple syrup
In a bowl, whisk dry ingredients
In a separate bowl add wet ingredients and whisk lightly to combine
Add wet ingredients to dry ingredients and whisk until smooth. Adjust mixture with more flour or milk to reach desired consistency, one tablespoon at a time.
Place skillet over medium heat and add a couple of tablespoons of butter. Once the butter has stopped sizzling, ladle 1/4 cup of batter for each oatcake. Pan-fry on each side approximately 3-4 minutes. Repeat until batter is gone. Makes approximately 6 medium-sized oatcakes.
Serve with equal parts raspberry jam and maple syrup, blended together and heated.
They turned out delicious!
The pan-fried oatmeal cakes were slightly more dry than regular pancakes, possibly due to the lack of a fat or oil used in the recipe, but topped with the raspberry jam and maple syrup they hit the spot.