Crispy Oat Cakes (Pancakes)

Crispy Oat Cakes with Strawberries!

 These were unbelievable.  I had them for lunch and dinner.

But, first, to the strawberry fields to pick the strawberries--then on to the recipe, don't worry!

 Honey Brook Organic Farm in Chesterfield, NJ

You could ride the tractor to the picking fields!

 Which we did, of course.

 See the fields in the distance and the tiny people picking strawberries?

 Me, picking! It was slow going at first.  The strawberry plants are very prickly, I wished I brought my gardening gloves, but I didn't know to!  Oh well.  And they were border planted with these thistle-y things:

 Damn, they were prickly! But, I bet they prevent deer and such from eating the berries.  Oh, and the fields were loaded with ladybugs! Organic farming is awesome!

 Just look at these beauties!  They said the tiny berries are the sweetest and most flavorful.

 Pondering.

 Kiddo whaling on the berries but trying to hide it.  He ate like a pint of them!

 Once we got warmed up with the picking, it was all we could do to pull ourselves away from the fields.  I just wanted to pluck those jewels all day long.  So bright and alluring!  So ethereal!

Me, with my full quart and my official Farm I.D. :-)

Heading home with our allotted three quarts (we thought we were only going to get two!):

Now, let's make some pancakes.  These are oat-based, low gluten and totally whole grain.  And, they are delicious!

Crispy Oat Cakes

Inspired by Molly Katzen’s recipe for Oatmeal Waffles in her Sunlight Café cookbook.

½ brick (6 oz) of silken tofu (the one in the aseptic box) , mash up with a fork in a small bowl, add:

1 tsp vanilla

1 tsp cinnamon

3 T of melted butter or canola oil.  Mash some more until well-combined, set aside.

In a large, 4 C. measuring cup, mix:

2 cups of plant milk (I used TJ’s organic soy milk)

2 tsps apple cider vinegar

And let sit to curdle (this will be your vegan buttermilk). 

In a large bowl, mix your dry ingredients:

1 cup rolled oats (I used Old Fashioned oats, you can also use steel cut oats)

1 cup flour (I used White Whole Wheat, you can use all-purpose or whole wheat if you want)

½ cup oat bran

¾ tsp salt

1 ½ tsps baking powder

½ tsp baking soda

2 Tablespoons sugar

Now, make a well in your dry ingredients and mix in your tofu mixture and your milk until everything is just combined into a thick batter.  It won’t look very pretty, but it will taste awesome!

Heat a dry cast iron skillet on medium heat for about 3 minutes.  Add butter or oil to lightly coat the pan and after about 10 seconds (once it is done bubbling/sizzling) add your batter (make sure it is shaped so you can get your spatula under the whole pancake to flip it).  Cook for 2-3 minutes on the first side and add your fruit (if desired) while this first side is cooking.  Arrange by hand 1-2 tablespoons of berries or sliced fruit over the pancake and press it down a little bit.  

Now, use a butter knife or a spoon and get some extra batter from your bowl.  Gently spread the extra batter over the fruit so it is covered completely.  Spray with canola oil before you flip it:

Cook 1-2 minutes more on the second side.  Serve with real maple syrup, tons of extra berries, strawberry syrup (I just thought of this now, omg!) or whatever else you like!

Enjoy!