OAT CAKES

These are not your average pancakes...these are Oat Cakes!

Kid tested and mama approved! These oat cakes are free of gluten, wheat, dairy, soy, nuts and egg. After many failed attempts at gluten free pancakes, we finally got it! These are more dense than your average pancake, but they do fluff up and taste quite like a breakfast dessert. My daughter loves these AND she doesn't even know that I sneak some greens into them!

RECIPE

• Start by mashing two (2) ripe bananas in a mixing bowl
• Add 2 tbls of organic applesauce
• In a separate bowl, stir together two (2) cups of oat flour, one (1) tsp of baking powder, one (1) tbls of superfood powder (optional), add a dash of cinnamon. Mix well.
  • Tip: I buy rolled oats and turn them into flour, using my food processor. This is more cost-effective and just takes a few seconds.
• Next, add the dry ingredients to the wet ingredients. Mix well.
• Add and slowly stir in your half-cup (1/2) of flax or coconut milk. Mix well.
  • This batter should look similar to regular pancake batter (a little bit thicker). You can simply add more coconut milk or flack if it appears too thick.
• Add some coconut oil to a sauté pan
• Use a large spoon to pour your batter into the pan over LOW heat
  • Important: Coconut oil and low heat is key to getting golden brown, fluffy cakes will not stick to the pan.
• Cook for 3 minutes on each side

The centers will be more dense than a regular pancake, so you do not need to worry about waiting longer for them to appear more "cooked." There is nothing raw in these pancakes, so you can't mess it up! You will start to notice little air bubbles as the cakes start rising. Once browned, pop'em onto a plate, drizzle with coconut oil maple syrup, top with some fruit and ENJOY!