Happy Foodie Friday Everyone! –

I don’t know about you all but pancakes are a staple in this house! My husband makes them on the weekend, thus the name weekend oat-cakes 🙂 and we all love them, especially the little lady! You can always make them any day of the week though. I sometimes freeze them in batches for busy days and weekends when we are in the mood for them but don’t always have time to whip up a batch.

Traditionally, they are made with white flour, oil and white sugar – neither of which is all that nutritious. Not to mention anything white like flour and sugar is over processed and void of any nutritional value with added chemicals. Wheat isn’t feasible for people with gluten sensitivity and super high on the allergen list in general. Overall, not really beneficial to any of us, much less a growing child. You can swap this recipe out with whole ground wheat flour but I find a lot of people don’t care for the harsh taste and because of that I’m not a fan of using it in pancakes, plus it’s pricier.

Over the years, I started figuring out ways to get more bang for my calorie = more nutrition, less sugar, more whole grains, etc. After experimenting a little, trying whole wheat, buckwheat and quinoa, in the end I chose oat flour. It’s cheap and readily available.  It took these pancakes to a whole new level. I will never go back!  All you have to do is buy bulk oats and mill them yourself. Way cheaper than buying it pre-packaged! It gives it a nice, nutty like flavor. Trust me. 🙂

I believe food should be nutritious AND taste yummy too! You shouldn’t have to settle for one or the other.

Don’t forget to check out the Healthy Foodie Swap Outs after the recipe for more great ideas!

oat pancakes

Weekend Oat-Cakes (Pancakes)

Makes about 12-15 silver dollar size cakes

  • 3 cups of ground oat flour
  • 2/3 tablespoon of stevia (not liquid drops although you can use those too.) Original recipe calls for 2 Tablespoon of sugar.
  • 2 teaspoon of baking powder.
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 beaten eggs
  • 2 – 2.5 cups of almond, coconut or milk of choice or you can also .
  • 1/4 cup of unsweetened applesauce
  • 3 Tablespoons of ground flaxseed

Optional: replace eggs with ground flax-seed.  1 Tablespoon of water to 3 Tablespoons of ground flax-seed per egg. Be sure to let sit for 15 min to thicken and you may want to reduce liquid to half. It gets a bit gummy in texture. Sometimes I test cook one before adding more liquid. Just omit the original optional 3 Tablespoons of ground flax included in the recipe.

 * I use coconut oil for lightly coating the pan. I don’t care for the cooking sprays as they contain silicone. 😦 I do have a pump bottle that I use though, which I highly recommend.

Just throw it all together in a bowl and mix. I usually use a 1/4 cup measuring cup to dispense batter into pan.

Cook first side on medium heat until top it has bubbles than flip.

NOTE: It’s important to keep any leftover seeds like flax, chia and pumpkin that are ground, refrigerated in a airtight container to maintain healthy oils and nutrients. Additionally, especially with smaller seeds like flax, they need to be ground as our digestive system can’t break them down and you won’t benefit from their goodness. Even if you are adding them to a smoothie. The average blender will not break them down.

—————————————————————————————————————————————————————————–

HEALTHY FOODIE SWAP OUTS

INSTEAD OF EGGS : USE FLAX SEED. 1 Tablespoon of Ground Flax to 3 Tablespoons of Water.

INSTEAD OF OIL: USE EQUAL PARTS APPLESAUCE

INSTEAD OF SUGAR, TRY STEVIA OR XYLITOL. See instructions for conversion for sugar recipes.

INSTEAD OF SOUR CREAM, USE NON-FAT GREEK YOGURT

INSTEAD OF RICE, USE CAULIFLOWER ( Just pulse a few times in the food processor until  size/texture resembles that of rice. Be sure to pat dry before hand.) Saute in a little EVOO.

INSTEAD OF SPAGHETTI/PASTA, USE SPAGHETTI SQUASH.

Hope some of these are helpful and enjoy the oatcake recipe.

Have a blessed weekend.

– J

Advertisements