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Oatmeal Breakfast Cakes

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This recipe idea came from my friend Debbie who is a vegan and teaches vegetarian and vegan cooking. I misplaced her recipe, but sort of recreated it the best I could. I 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! I used almond milk which was delicious, and the banana adds a nice sweetness. 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 use gluten-free oats.

Ingredients

Food
Amt
Units
Prep
Notes
1¾ cups oats (Old fashioned or rolled, certified gluten free if necessary)
oats
cups
Old fashioned or rolled, certified gluten free if necessary
1½ cups milk (Can use a dairy free milk substitute)
milk
cups
Can use a dairy free milk substitute
1 carrot, roughly chopped
carrots
1
roughly chopped
½ teaspoon salt
salt
½
teaspoon
1 teaspoon baking soda
baking soda
1
teaspoon
½ banana (ripe)
bananas
½
ripe
1 tablespoon flax meal
flax meal
1
tablespoon

Method

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.

Prep time
5 min
Cook time
20 min
Yields/Serves:
8 medium sized cakes
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Okay . They are kind of thick but good with syrup. They taste like oatmeal.” —Zane, age 9
😫😟😐😀😍 "They taste like oatmeal!" —Asa, age 5
😫😟😐😀😍 "The texture makes the pancake seem more substantial . Plus I know I am getting some carrots and fruit into us. Can't go wrong with that!” —Sam, a grown up