As you will see the recipe is a flexible to what you have on hand, & your dietary needs. Double up the recipe if you are cooking for a group.
makes 6 4" cakes
1/2 cup corn flour (if you don't have corn flour, you can use a fine corn meal)
1/2 cup GF rolled oats, blitzed until fine
1 tsp flax seeds, blitzed until fine
1 tsp baking powder
a pinch of sea salt
1 cup milk, your choice (I used almond)
1 tsp lemon juice
1 egg, beaten (if you want to keep it vegan use 1 TBL canola oil)
1 tsp honey (again, for a vegan choice use agave nectar or maple syrup)
blueberries (I buy Maine wild blueberries frozen & defrost them a bit)
butter (for vegans, Earth Balance is a nice option)
- In a large bowl combine the dry ingredients. Add the milk, lemon juice, egg & honey. Whisk until just combined.
- In a cast iron pan or on a griddle, bring it to medium heat with a knob of butter & a drizzle of olive oil. Once the pan is hot, add about 1/4 cup of batter for each cake. Cook about 3 minutes, until little bubbles raise around the perimeter of the cake. Flip & cook 2 more minutes.
- During each change up, add a little more fat. Cook until the batter is gone. Serve with toppings & some season fruit, & you're in business. (Personally I like mine with yogurt, berries & honey...just in case you were interested!).
|Maude looking for birds.|
happy eatings & cheers!