I haven’t made oatcakes in a while. Do you know why I don’t like posting oatcake recipes? Because I can never get good pictures of them. That’s literally the reason. Porridge and pancakes are equally fickle to photograph, but I think I’ve figured out how to take a good shot of oatmeal. I can’t seem to get a good picture of oatcakes (the exception is the Chai Oatcakes, which I explicitly credit luck and luck alone).
But I must make them anyway! Making pancakes from oats is a fun way to switch up your routine if you tend to stick with oatmeal every day. My goal is to satisfy your pancake craving in a nutritious way. As someone with very fussy IBS, I had a hard time eating and enjoying pancakes in the past, and oatmeal pancakes have really helped me out in that regard.
Not only would I like to put out some new oatcake recipes, but I would like to go back and redo all my old ones–not only to take better pictures, but to tweak the recipes. My oatcake skills have improved (I think) since I started the blog, and I know from reading the comments that the results have been inconsistent among everyone who tried them.
Matcha in oatcakes does not make a photogenic color. Please forgive them. They are tasty, so don’t judge them by their outward color!
- [vids] my girl Ashley Wagner just won Skate America a couple weeks ago and she’s amazing and I love her and she ‘liked’ my Tweet on Twitter, so yeah
- [eats] the vegan tikka masala from Trader Joe’s
What you'll need:
- 1/3 cup milk of choice (I used plain, unsweetened soy)
- 1/4 tsp apple cider vinegar, or lemon juice
- 1/2 cup's worth of diced zucchini, peeling optional (your pancakes are going to be green anyway!)*
- 1/2 tsp coconut oil
- 2 tsp maple syrup
- 2 tsp matcha powder
- pinch of salt
- 2/3 cup rolled or quick oats (I used Better Oats)
- rounded 1/2 tsp baking powder
- 1/4 cup water
- 1 persimmon, diced (I recommend Fuyu)
- 2 tsp maple syrup
- 1/4 tsp vanilla extract
How to make it:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- While that sits, prepare your compote: Combine water, persimmon, vanilla, and maple syrup in a saucepan over medium heat. Bring to a simmer and lower heat to medium-low.
- Let simmer for around five minutes, until mixture begins to thicken. Stir occasionally. Smash the bigger pieces with your spatula (a wooden spoon works best, actually).
- Remove from heat and allow mixture to thicken while you make your pancakes.
- Heat a griddle pan over medium low heat.
- Put all pancake ingredients EXCEPT oats and baking powder (including milk-vinegar mixture) in a blender or food processor and blend until smooth. FYI: If your blender has measuring marks on the sides, the amount after blending should be close to 1/2 a cup.
- Add oats and baking powder; blend again until incorporated, but not smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of a chunky paint.
- Taste test the pancake batter for sweetness. Add more maple syrup as desired.
- 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 Maple Persimmon Compote, and any other toppings of your choice (coconut, black sesame seeds, red bean paste, fresh berries, coconut whipped cream, etc).