AKA don’t bother telling me that the name of these oatcakes are nonsensical. I’m just speaking American. [insert American flag and peace sign emojis here]
Okay, now for the more important info: these oatcakes are wonderful. It is incredible how well zucchini fluffs up oatcakes. Look at the top one in the picture! So thick and fluffy!
I’m usually pretty so-so about my chai recipes, but this one is my favorite. The punch of the chai spices were perfect for these oatcakes, and a drizzle of maple syrup on top was all it needed to taste like a million dollars. (What a stupid simile. I bet a million dollars taste pretty dirty and bland.)
GET IT, PANCAKES. GET DAT SYRUP.
As I am trying to clear out my fridge and pantry at the moment, I didn’t have many options for toppings, so this picture is simple with just maple syrup. However, I also tried them with banana slices and pecan pieces, which added a nice touch. What I really wanted was coconut, but alas, I’m out. 🙁
I think I would also like these with banana instead of zucchini, but all in good time. To all the people who said I would never be able to make an oatmeal blog last more than a month, YOU WERE WRONG. I HAS IDEAZ.
Speaking of which, my blog’s third birthday is coming up! Next week!
What you'll need:
- 1/4 cup milk of choice
- 1/4 tsp apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 1/2 cup's worth of zucchini, preferably peeled
- 2 tsp maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp cardamom
- 1/8 tsp ginger
- pinch of cloves
- rounded 1/2 tsp baking powder
- pinch of salt
How to make it:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- Serve with syrup, fresh fruit, pecans or other nuts, coconut, nondairy yogurt, and/or coconut whipped cream!
Just an FYI:
Variations: If you want (or don't mind) a banana or applesauce flavor, you could sub 1 mashed banana or 1/4 cup applesauce for the zucchini. For "dirty chai" oatcakes, add a 1/2 tsp coffee granules.
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