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Quick Apple Oatcakes
Rate Quick Apple Oatcakes
Recipe Information
Category: Breakfast
Recipe Created By: Melanie Carver
Ingredients
1 cup whole grain quick oats
2/3 cup tapioca starch
2 tsp baking powder
2 Tbsp evaporated cane juice crystals
3 Tbsp canola oil
1 cup unfiltered organic apple juice
Directions
Begin heating an oiled skillet to medium heat.In a food processor or grain grinder, pulverize the quick oats into a coarse flour (about 1 min). Add the tapioca starch and mix again for a few seconds. Pour this flour into a bowl and add the other dry ingredients, followed by the wet ingredients.
The mixture will appear very liquidy. Pour about 1/4 cup for each pancake in the heated skillet. The mixture spreads thin, and cooks quickly. Flip them about 10 seconds after bubbles appear. Each side cooks for about 1 minute and they brown very nicely. My skillet required oiling in between each batch, but I used a pan that isn't quite non-stick.
This batch yields 12-15 small pancakes.
Notes
These pancakes are thin enough to serve as "bread" for sandwiches also.
Copyright © 2006 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Copyright © 2006 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
Regular sugar can be substituted for the evaporated cane juice.
Unfiltered organic apple juice is thicker and has more "apple solids" than regular apple juice. If needed, use less regular apple juice and add 1/3 cup applesauce.
Unfiltered organic apple juice is thicker and has more "apple solids" than regular apple juice. If needed, use less regular apple juice and add 1/3 cup applesauce.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
| This recipe is free of: | |||||
| Milk | Peanut | Egg | Soy | Tree nut | |
| Gluten | Wheat | Fish | Shellfish | Sesame | |
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