Oat cakes with Michigan blueberries, raspberries, white peaches, and grassfed bacon
Sunday is oat cake day! Our oat cakes are wheat-free, dairy-free, and corn-free, so Bill can eat them.
Oat Cake Recipe
A generous 3/4 cup organic oat flour
2 T. organic cane sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup organic rice milk
1/2 cup organic oatmeal
2 organic grassfed eggs
1 T. safflower oil
- Combine dry ingredients in large bowl.
- Heat rice milk just to boil. Add oatmeal to hot rice milk. Let sit for 5 minutes. Then stir mixture.
- Meanwhile, beat eggs. Add safflower oil to eggs.
- Stir oatmeal mixture again; add to dry ingredients until it forms a ball.
- Fold in egg/oil mixture. Adjust batter consistency by adding more rice milk or more oat flour, if desired.
- Drop dollops of batter onto hot griddle (medium heat) just as you would make pancakes, waiting for bubbles to appear before flipping.
When blueberries are in season, we add them every chance we get. And when white peaches are in season, we enjoy our oat cakes with Bellinis (Prosecco with white peach puree).
Breakfast Bellini with Michigan raspberries
There is a very small window of time for white peaches in Michigan, and it’s now!
