I’m obsessed with oatcakes. They are an easy, delicious and filling breakfast.
My fondness for oatcakes began last summer when I made Cinnamon Oatcakes with Applesauce http://sweet-success.tumblr.com/post/8042876519/lets-eat-cinnamon-oatcakes-with-applesauce, which was a recipe I found in Self Magazine.
Then I started experimenting and made Blueberry Banana Oatcakes http://sweet-success.tumblr.com/post/16819412790/lets-eat-blueberry-banana-oatcakes and Chocolate Banana Oatcakes http://sweet-success.tumblr.com/post/16409228157/lets-eat-chocolate-banana-oatcakes.
Although I do love them made with banana, I like using egg as the binding ingredient because it adds a bit of protein.
I made this version over the weekend because I realized it had been forever since I made these yummy cakes. I used what I had in my fridge and cupboard and came up with this delicious recipe!
Oatcakes with Yogurt and Blueberries
1/2 tsp. coconut oil
1/2 cup old fashioned oats
1 egg white
1 tsp. chia seeds
1 tsp. ground flax
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 cup blueberries
2 tbsp. plain Greek yogurt
1/2 tsp. honey or pure maple syrup
Place coconut oil in a pan set over medium heat on the stove top.
Combine the oats, egg white, chia seeds, ground flax, cinnamon and vanilla extract. Make two oatcakes with the mixture.
Place oatcakes in the pan. Cook until lightly brown and firm, flipping to cook both sides.
Place oatcakes on a plate. Top with yogurt, blueberries and honey.