I’m so sorry for the break. It seems that it’s happening more and more frequently. I’ll just say that everyone who promised me my second year of teaching would be easier was horribly WRONG! It’s undoubtedly ten times harder. I think I took ONE break from my blog last school year, and it was only to celebrate my birthday week. I’ve already taken two or three this year. It’s rough.
However, I’m coming back with a bang. During my time off, I made this magical plate of ‘cakes. If you like my oatcakes, you’re in for a real treat. These might be my best yet. If you’ve never tried my oatcakes, these would be a lovely introduction.
As you know, I’m always experimenting with different fruit and veggie fillers/egg replacers. For this recipe, I went with pumpkin (since I pretty much always have an open can of pumpkin in my fridge these days). It was MONEY…definitely a winner. I couldn’t taste the pumpkin at all, but it made the final product nice and cakey.
And if you think peanut butter is king, you have got to try my coconut-pecan butter. It. Is. Everything.
What you'll need:
- 1/3 cup milk of choice (I used plain almond milk)
- 1/4 tsp apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 1/3 cup pumpkin puree
- 1/2 tsp vanilla extract
- rounded 1/2 tsp baking powder
- rounded 1 tbsp cocoa powder (unsweetened)
- pinch of salt
- optional: 1-2 tsp. maple syrup (I omitted)
- Coconut-pecan butter
- Shredded coconut or coconut chips (I toasted mine)
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!
- To serve, add coconut-pecan butter. If yours is thick or tough to spread, whisk in a little almond milk (or whatever you have). Top with coconut and ENJOY!
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