Oat Flour Griddle Cakes With BLUEBERRY SAUCE

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Having a hard time choosing oatmeal or pancakes for breakfast? Now you can HAVE BOTH.


MAKES 8 TO 10 GRIDDLE CAKES

  • 1½ cups rolled oats* 
  • 2 tablespoons ground flaxseed 
  • 1½ cups plain almond or other nondairy milk 
  • ½ cup oat flour** 
  • 1 tablespoon sugar 
  • 1½ teaspoons baking powder 
  • ½ teaspoon salt
  •  ½ teaspoon ground cinnamon 
  • Grapeseed or refined coconut oil, for cooking 
  • Blueberry Sauce (recipe opposite)


1 In a large bowl, mix together the oats, ground flaxseed, and almond milk. Stir well to make sure everything is covered and then let it sit for 10 minutes so that those oats soften up.

2 In a small bowl, mix together the flour, sugar, baking powder, salt, and cinnamon. Stir the flour mixture into the wet oats and mix until all that shit is combined.

3 Now it’s time to cook them. Grab a skillet or griddle and heat it over medium heat. Lightly grease the pan with some oil and pour some of the thick batter onto the griddle for each cake. Cook the first side until the bottom looks golden brown and you can smell the toasted oats, about 2 minutes. Flip and continue cooking the other side until the cake looks golden brown all over, 1 to 2 minutes. Serve warm with some blueberry sauce for a great fucking time.

* Not that instant bullshit. Real rolled oats.
** This might sound fancy, but take some rolled oats, throw them in a blender or food processor, and run until that shit looks like flour. You can use all-purpose or whole wheat flour here too if it’s too early to be fucking with your blender.

BLUEBERRY SAUCE 

Serve this blueberry sauce over these griddle cakes, instead of the strawberry syrup for the Cornmeal Waffles, or swirled into your Maple Berry Grits. It’s some choose-your-own-adventure-type shit.

MAKES ABOUT 1 CUP

  • ½ pound fresh or frozen blueberries 
  • 2 tablespoons sugar 
  • 1 tablespoon lemon juice 
  • 1 tablespoon water 
  • 1 teaspoon vanilla extract 
  • 2 large pieces lemon zest* 


Throw everything together in a small saucepan over medium-low heat. It may not look like enough liquid, but once the berries start breaking down you’ll see what the fuck is up. Stir it around, smashing some berries with your spoon as you go. Bring the pot to a simmer and let it go for about 10 minutes so the berries really break down and the sauce thickens a bit. Take out the lemon zest, pour the sauce into a glass or bowl, and let that shit cool for 5 to 10 minutes. It will get thicker as it cools.

* Take your knife or sharp vegetable peeler and run it down the side of a lemon to cut of 2 pieces of the zest (the colored outer layer) about the length of a finger. Try not to get a bunch of that white shit, but don’t worry too much about it.

Nutrition Information
Serving size: 1/2 of the stack - about 5 pancakes 
Calories: 491    Fat: 16 g 
Saturated fat: 8 Carbohydrates: 70 g
Sugar: 19 g       Sodium: 321 mg 
Fiber: 4.2 g       Protein: 14 g



 





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