They say breakfast is the most important meal of the day, and I happen to agree. When I eat a big breakfast, I feel like I am set for the day. I have energy to make it through the morning no problem, and I am also not famished by lunch time.
Sometimes I get in what they call a breakfast rut. I eat the same thing every single day for weeks at a time. I was always like this. In high school I ate a cheese omelet every single day, literally for 4 years. My dad made it for me and left it on the kitchen counter for whenever I was ready. I would come down, and eat the whole thing in 2 bites without even sitting down. I was always late and in a rush… Those 2 huge mouthfuls of a 2 egg cheese omelet set me up for the day, for sure. I have a good dad, and to this day he always makes sure I am eating well.
Now that I am home more, and took the job of spreading the Purefoodlove, I experiment with different breakfasts to get me out of my breakfast ruts. I came up with these oatcakes one day when I was really in the mood for oatmeal. I am a big oatmeal lover, but I was really trying to think outside the box. I make these oatmeal pancakes where you blend the oats in the blender with a bunch of other ingredients, (I will post that recipe soon, because they are not to be missed) but they are more of a weekend thing, take some time to make, and feed a few people. These oatcakes are individual, and are just as easy as making a bowl of oatmeal.
I used ½ cup of quick cooking gluten free oats, which is a great serving size, 1 egg, some applesauce, vanilla, cinnamon, maple syrup, and baking powder for fluffiness. Mix it all together, and cook it on a flat pan like you would pancakes. Once they bubble you know they are ready to flip, they should take just 2 minutes or so on each side. I usually make it into 4 pancakes.
To bring out the apple cinnamon flavor, I topped the oatcakes with some caramelized apples that I sautéed in some coconut oil, maple syrup and cinnamon. It’s a nice touch, but definitely not necessary for those weekday mornings. I know how those go. Maple syrup, berries or sliced banana also make great toppings.
I think my oatcakes were definitely a success. You also have the added benefit of adding a protein packed egg to your oats, which is not something I would normally do to a bowl of oatmeal. If you are vegan, you can experiment with adding a chia or flax egg instead. I haven’t tried it, but it seems like it would work.
These oatcakes will definitely keep you sustained until lunch, and not to mention, they are super delicious. Who wouldn’t want to be able to eat pancakes for breakfast? Nobody…
- ½ cup gluten free quick cooking oats
- 1 organic egg
- 1 tbs maple syrup
- 3 tbs unsweetened apple sauce
- 1 tsp vanillia
- ½ tsp baking powder
- ½ tsp cinnamon
- 1tbs coconut oil for pan
- Apple topping:
- ½ apple of choice, sliced
- ½ tbs coconut oil
- 1 tbs maple syrup
- ¼ tbs cinnamon
- Heat pan to medium high, and coat in coconut oil
- Spoon out oat mixture onto pan, I like to make them into 4 small pancakes, but can make 2 or 3 as well. Flatten slightly with the back of the spoon, shaping it into a circle
- Once it starts to bubble, flip and cook for a minute or two on the other side. Both sides should be golden.
- For apples:
- sauté all ingredients for around 10 minutes, or until apples become tender.