I have had in my brain for a while, the concept of a simple, whole grain pancake. I wanted it to be whole grain, sweetener free (so that I feel good giving it to the baby), and obviously delicious enough for me to want to eat it. I think I finally have it.

I give you: the Simple Oat Cake.

It’s hearty. It doesn’t have any fancy ingredients that I don’t keep on hand. It’s crispy on the outside and soft in the middle. I’m a little obsessed. I like them topped with warmed blueberries. I like to double this recipe and freeze half for the following week. If I’m already dirtying a pan, I’m going to make it worth it.

Simple Oat Cakes

Ingredients

1.5 cups oat flour

1 cup milk

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1 egg

1 teaspoon vanilla

2-3 Tablespoons butter

Instructions

1. If you are using an iron skillet (my favorite), heat to medium. You want it to preheat, so that it cooks the pancakes evenly.
2. In a large bowl, stir together oat flour and milk. Let oats absorb milk for 5-10 minutes.
3. Add baking powder, cinnamon, egg, and vanilla to oat and milk mixture.
4. Add a glob of butter to pan to cook pancakes. Tilt skillet to spread around pan as it melts. Cook 1/4 cup of batter at a time. If mixture piles on skillet and seems too thick, spread a bit after pouring batter in pan. It will not spread on it’s own.
5. Cook until golden brown and crispy. Serve with warmed blueberries, syrup, and/or butter.

Note: to make oat flour, grind Old Fashioned Oats in a food processor until you get a course flour. Do not over process to a fine powder, or you will have gummy pancakes.