Oatmeal Breakfast Cakes

May 18, 2013
1 min read
Oatmeal Breakfast Cakes
Serves 8
This recipe is a vegan and gluten-free. We hesitate to call these “pancakes” because even though they look like pancakes, they taste and feel quite different. They are dense like a bowl of oatmeal. Imagine a yummy bowl of oatmeal that looks like a pancake!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1¾ cup old-fashioned oats (gluten-free oats are optional)
  2. 1 ½ cup milk (almond or soy)- may need additional to thin the batter
  3. 2 baby carrots
  4. ½ tsp. salt
  5. 1 tsp. baking soda
  6. ½ ripe banana
  7. 1 tablespoon flaxmeal
Instructions
  1. Heat nonstick pan or griddle to medium and spray with cooking spray. Combine ingredients in a blender or food processor until smooth. Add additional milk if necessary to form a thin milkshake consistency. Drop 2-3 large spoonsfuls of batter onto the pan. Cook on each side about 1-2 minutes until golden brown. Makes about 8 medium sized cakes.
Notes
  1. Make sure you have a good blender so that the oats get really ground up. A food processor would also work well. This is a great gluten-free breakfast if you you use gluten-free oats
Adapted from The Dr Yum Project
Adapted from The Dr Yum Project
Health Journal https://www.thehealthjournals.com/