Oat Cakes



So these oat cakes are a little less "chunky" than other recipes, but still have a bit of soft tiny pebble texture in them when they are done. If you prefer even less pebble texture, you can try to grind the oats into a dry powder before starting. You may need to increase the amount of oats of you do that, I'd start with another 20g.

Ingredients:
  • 80g rolled oats
  • 1/8 teaspoon baking powder (about 0.5g)
  • 1/8 teaspoon ground cinnamon (about 0.5g)
  • Pinch of salt
  • 60ml unsweetened applesauce ( or a 4oz by weight container)
  • 30ml milk (dairy or non-dairy)
  • 15ml lemon juice (about 1 tablespoon)
  • 15 ml melted honey (about 1 tablespoon)
  • 1 egg
  • oil for frying

Instructions:
  • Combine Ingredients: In a tall blending container, add all the ingredients.
  • Blend: Using an immersion blender, blend all ingredients until smooth. You might pulse a few times for a slightly chunkier texture. (Food processor or beverage blender also works)
  •  Cook: Heat a pan over medium heat until you can pass the water test.  Add your oil after the pan is hot. You can divide this into about 4 cakes. They may take about 3-4 minutes each side - they probably won't bubble like you are used to with wheat batters.
  • Serve: Enjoy warm with maple syrup and your favorite toppings.

Tips:
  • If you find the batter too thick, add a little extra milk.
  • For a stronger lemon flavor, increase the lemon juice or add a pinch of lemon zest.
  • I added some frozen small blueberries to my cakes when they were in the pan, delish!
  • Is Your Pan the Right Temp for Cooking? | Water Test! - YouTube 

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