Now that I know that zucchini is the trick to making neutral-flavored oatcakes, THERE ARE SO MANY POSSIBILITIES! First up on my list: blueberry pancakes.
I learned this week that if you use yellow squash instead of the standard green zucchini, you don’t even have to peel it! Can you tell these oatcakes are made with squash? Me neither!
I used to just buy zucchini and yellow squash if I wanted to make a specific recipe, but it’s getting to the point where I may start keeping it around as a staple item. When all else fails, it’s the type of ingredient that you can basically throw in anything. I cubed an entire yellow squash into some vegan chili last month and I didn’t even notice them.
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
- 1/2 tsp vanilla extract
- rounded 1/2 tsp baking powder
- pinch of salt
- 1/2 cup fresh blueberries
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) EXCEPT the blueberries 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.
- Drop 3-6 blueberries (depending on the size of your oatcakes) onto the cooking oatcakes. Push them down a little.
- 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, PB2 Sauce, banana butter, or fresh fruit. It's also goes well with roasted apricots. 🙂
Just an FYI:
Due to the nature of oat flour, the batter will thicken as it sits. You may need to add a drop of water to the batter as you go if you're only cooking one oatcake at a time.