Oat Cake Day
(dairy, corn and wheat free)

Ingredients

A generous 3/4 cup organic oat flour
2 T. organic cane sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup organic rice milk
1/2 cup organic oatmeal
2 organic grassfed eggs
1 T. safflower oil

Directions

1. Combine dry ingredients in large bowl.
2. Heat rice milk just to boil. Add oatmeal to hot rice milk. Let sit for 5 minutes. Then stir mixture.
3. Meanwhile, beat eggs. Add safflower oil to eggs.
4. Stir oatmeal mixture again; add to dry ingredients until it forms a ball.
5. Fold in egg/oil mixture. Adjust batter consistency by adding more rice milk or more oat flour, if desired.
6. Drop dollops of batter onto hot griddle (medium heat) just as you would make pancakes, waiting for bubbles to appear before flipping.

When blueberries are in season, we add them every chance we get. And when white peaches are in season, we enjoy our oat cakes with Bellinis (Prosecco with white peach puree).

Recipe and photograph Copyrights © 2009 by Marcia Davis.

Source:
www.lifeisfare.wordpress.com

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