I love breakfast. But I often don’t have time for anything elaborate. I also try to avoid wheat and refined wheat products usually found in most breakfast items.
Lately, I’ve been making steel cut oats. It makes a big batch, so I have leftovers. These oatcakes recipe use up the leftovers with a total of just 3 ingredients.
This Healthy Oatcakes recipe– serves 1
1 cup leftover cooked steel cut oats
1 egg, beaten
1 tablespoon almond meal
Break up the leftover oats with a fork.
Add the beaten egg and stir well.
Add the almond meal and mix to combine.
Heat a skillet (I use a Scan Pan crepe pan) over medium heat. When hot, spoon in the oatcake batter. Make either one large oatcake or 4-5 small ones.
Cook for about 4 minutes before flipping, or until nicely browned. Cook 2nd side until done, about 3-4 minutes.
- Blueberries, cinnamon, vanilla extract, use your imagination!
- Enjoy with a small side of smashed berries or chopped fruit.