I went through most of my life not understanding what Boston Cream Pie actually was. See, my mother became “locally famous” (aka fawned over by elderly ladies at church) for her Boston Cream Pie recipe. Growing up, my sister and I would request it whenever possible.
It wasn’t until I started caring about food and watching Food Network that I realized her recipe was…well…a loose interpretation. I think it would be better named “Boston Cream Pudding Pie.” It was an actual pie, with crust on the bottom and triangular sections of crust on top. There was no cake in sight. The middle of the pie was a thick, creamy mixture that was firm and spongey. Thin swirls of chocolate were drizzled over the top.
I loved that pie, but I chose to honor the traditional concept of a Boston Cream Pie with these oatcakes. The oatcakes replace the cake layer, and coconut whipped cream (or, if you choose, nondairy yogurt) replaces the creamy center. I used a chocolate PB2 sauce to replace the chocolate ganache.
You can make the coconut whipped cream firmer by using a recipe with powdered sugar. However, this is breakfast, and I’m pretty rigid about that kind of thing. 😛
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
- 2 tbsp PB2*
- 2 tsp unsweetened cocoa powder
- 1/2 tsp maple syrup
- 1/8 tsp coconut butter or oil (optional)
- coconut whipped cream OR plain or vanilla nondairy yogurt
How to make it:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- While waiting, prepare Chocolate PB2 Sauce by whisking it all together in a small bowl. Set aside.
- 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, alternate layers of oatcake and coconut whipped cream (or yogurt). At the end, drizzle the Chocolate PB2 Sauce over the top.
Just an FYI:
*You could also use chocolate PB2.