Blueberry-Pecan Oatcakes

Today’s been a lazy sort of day–beginning with sleeping in way past my usual waking time during holidays and finishing up with breakfast for dinner.  I wanted to cook, but I just really didn’t feel like making dinner food.  Most traditional breakfast foods are out as they involve egg, and Sweet Baboo is allergic to yolks (I had no Egg Beaters in the house).  So I went in search of an eggless dinner we could eat that wouldn’t take too long to whip up and that would be relatively healthy.  Et voila:

Easy, healthy and tasty: yes, they can coexist in the same dish! These eggless pancakes are full of heart-healthy oatmeal, pecans, blueberries and YUM.

Here’s how I did it.  You will need:

  • 3/4 cup oats (I used the quick-cooking type)
  • 3/4 cup oat flour (just grind up a bunch of oats in the food processor to make this)
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cake spice (or you can substitute cinnamon, allspice and nutmeg)
  • 1 teaspoon vanilla extract
  • 3 tablespoons Splenda brown sugar blend
  • 1 1/4 cups 2% milk
  • 2 tablespoons finely chopped pecans
  • 1 cup frozen blueberries, thawed and rinsed (or use fresh, whatever you have on hand)

Heat a griddle or nonstick skillet on medium high heat.  You may want to spray a bit of oil on the cooking surface if you are not using a nonstick pan.

In a medium-sized bowl, use a whisk to blend all the dry ingredients together.  Once all the dry ingredients are combined and evenly distributed, whisk in the milk and vanilla.  Last, gently stir in the berries. Your batter will be a bit thick but this is okay as these are pretty dense pancakes.

Once your griddle/skillet is hot (a drop of water dances on the surface if it’s ready to cook on), use a ladle to pour the batter onto the pan.  Cook on one side until you see the edges start to brown and bubbles rise, about 3 minutes.  Flip the cake over and cook the other side, about 2 minutes more.  Serve while hot with butter and syrup, if you are so inclined.  A nice fruit syrup or applesauce would also make a good accompaniment.  This recipe makes 7-8 4″ pancakes.

These little guys were easy to whip up, and I am sure that they would freeze well.  I’m planning on making another batch and making my own version of McGriddles out of them with light breakfast sausage.  It should be noted that they are very dense and will fill you up pretty quickly due to their high fiber content.

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