The Sunday morning sun creeps, ever so gently, into our little apartment, whispering good morning; bidding our tired bodies to stay at rest, if only a few moments longer. I burrow deep beneath the over stuffed down comforter and close me eyes tight wishing sleep to find me once again, but alas, morning has arrived and I am a hopeless cause.
Throwing the covers off I pull on a thick sweater, making my already attractive bead-head even more stunning. I shuffle into the living room, light a few candles and plug in the soft glowing cafe lights which demurely drape one wall. My feet gently scuff the hard wood floors as I shuffle next into the kitchen. The buzz of the coffee grinder comforts me in the early morning hours. I fill our little stove top coffee pot with water, set the filter in, adding the freshly ground coffee and lightly pack down. I screw on the lid, place the pot on the burner and wait patiently as heat and time take over, filling the air with the scent of warm coffee as it slowly brews.
While the coffee is on the stove, I hear Drew begin to russel about.
I then go on to make breakfast, a Sunday tradition of pancakes.
…
You see, pancakes are my favorite food, I’m not sure if I have told you that before or not, regardless, they are comforting and delicious. However, a while back I started toying with the notion of making a slightly healthier alternative to one of breakfasts most decadent counterparts. I have tried several recipes and many have failed. These Oat Cakes were one variation that has stuck around, and every time I make them I am surprised at just how delicious they are.
OAT CAKES WITH BLUEBERRIES
What you will need:
2 Cups Gluten Free Oats (you may use regular oats if you like, I am just defective)
2 tsp Flax Seeds, ground (or flax meal) plus 1/4-1/2 cup water*
1 tsp Baking Powder
1/2 cup Almond Milk
1 1/2 cups Water
1 tsp Vanilla
1.5 tsp Cinnamon
1/4-1/2 cup Blueberries
*The Flax act as an Egg Replacer, if you would prefer you can use 2 whole eggs or 3 egg whites, mix well so they blend into the batter throughly.
In a blender, food processor, or Vitamix, grind your Oats down until they reach a flour like consistency If you don’t have any of those methods for grinding, simply wipe out your coffee grinder and blend the grain in batches (it isn’t the best for your grinder but it certainly does the trick!)
Add Baking Powder and Cinnamon to the oat flour and stir. Grind your flax, mix with water, it should become thick and creamy, add to oat mixture. Add remaining ingredients and stur throughly.
Using a griddle or a non stick pan, pour a 1/2 cup of batter and add a smattering of blueberries to your liking. Allow to cook for some time and flip. Because of their density these pancakes take a bit longer to cook, so make sure you are allowing them enough time to heat through all the way. Continue with batter until all the delicious cakes have been made.
Enjoy! I personally like them with a thin layer of peanut butter and a light drizzle of Agave Nectar, Drew prefers them slathered in peanut butter and swimming in syrup, either way they are absolutely divine.
The fantastic thing about these “pancakes” is that they keep you full. The one complaint I always had about eating a sweet bready breakfast was I always felt hungry an hour later, these little babies stick to your ribs and keep you full for hours!
…
Breakfast is over, a stack of dishes drying on the rack, dogs are barking and the day is young. Perhaps their will be adventure, perhaps we will take things slow, whatever the case may be it’s Sunday, the troubles of yesterday are in the past, and the prospect of a new week lies ahead.
xx
