Eggs are now 40% more expensive than they were 3 weeks ago. Has anyone else noticed this besides myself and mother in law? I’m all for the chickens but as a previous ‘Cage Free Egg’ customer I don’t understand how this new law should effect the price of ‘my’ eggs. hmmm…
Anyway, this unfortunate increase in price should prompt any and all of you to experiment with ‘flax eggs’. This egg replacement will not only save you money but add some fiber to your diet. hip hip!! It’s the perfect excuse to have something delicious and (we are going to rhyme) super nutritious for breakfast…
These cute little cakes are completely gluten free (if you use gluten free oats), dairy free, and vegan. Plus they taste like pancakes so where can you really go wrong?
I made a lip smacking, finger licking, drool worthy sauce to go over the top of these cute little babies. They remind me of my mom’s Berry Apple Crisp and to taste that memory so early in the morning is a delight in itself. You can use any sauce you would like. I would even enjoy these with peanut butter, almond butter, honey, maple syrup, or fresh berries.
This recipe makes about 6-7 oatcakes (silver dollar size). If you’re feeling little self control you will probably eat all of them but if you plan on serving more than 2 people double the recipe.
Without any further ado… the oatcake.
Oatcakes and Mixed Berry Sauce
- 3/4 cup rolled oats
- 1 tablespoon ground flaxseed
- 1 1/2 cups plain almond milk
- dash of vanilla (because i like it)
- 1/4 cup oat flour (i grind mine in a coffee grinder or blender)
- 2 tsp coconut sugar (or white sugar)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- coconut oil for cooking
In a bowl combine the oats, flaxseed, almond milk, and vanilla. Stir and set aside for ten minutes. This will allow the oats to soften and the flaxseeds to take up the ‘eggy’ texture that we need for binding.
Meanwhile, in a small bowl combine the oat flour, sugar, baking powder, salt, and cinnamon. Add this mixture into the almond milk/oat mixture and stir until just combined.
Add a tsp of coconut oil to a small, non stick, frying pan and heat over medium heat. Using an ice cream scoop, scoop the pancake batter into the pan to make even circles of thick batter. You may spread the batter if it’s not spreading enough. Cook until you see bubbles popping on the surface or until the bottoms are golden brown. Then flip and cook for about 2 more minutes.
Top with your favorite pancake toppings or Mixed Berry Sauce (recipe to follow).
Mixed Berry Topping
- 1/2 pound fresh or frozen mixed berries (or any single berry of your choice)
- 1 tablespoon of maple syrup
- 1 tablespoon of lemon juice
- 1 tablespoon of water
- 1 tsp vanilla extract
- 2 pieces lemon zest
- 2 tsp. chia seeds
in a small saucepan combine everything but the chia seeds over medium low heat. It won’t look like enough water but once the berries start cooking they will release a lot of moisture and everything will be oh-kay. Smash the berries with a spoon or potato masher as you go. Bring the pot to a simmer for 10 minutes and reduce the heat to low. the mixture should start to thicken. Remove the lemon zest and add your chia seeds. The chia seeds help to thicken the mixture without using so much sugar. Pour the sauce into a glass or bowl to chill.
**this stuff would be so delicious with ice cream… if you happen to mix the two… just know that you’re eating a piece of my childhood. yum.