Current recipe obsession: Oatcakes.
They’re a variation on pancakes, minus the flour, sugar, and egg.
How obsessed am I? I have made these oatcakes three times in three days. That’s obsession.
I like oatcakes better than actual oatmeal, and better than regular pancakes, for that matter. Pancakes have a tendency to make me a bit sick to my stomach. They’re too sweet and too heavy for me.
But these do nothing of the sorts. They’re gluten free, dairy free, and sweetened with just a squeeze of honey.
Tummy-friendly, wholesome ingredients.
The Cost: $1.04
These oatcakes are super cheap. Here’s the cost breakdown:
- Oatmeal (1 1/3 cups) = $.24
- Almond milk (2/3 cup) = $.30
- 1/2 small apple = $.35
- Other ingredients (baking powder, honey, cinnamon, vanilla) = $.15
Total cost (2 large servings) = $1.04
Cost per serving = $.52
Cost per pancake = $.10
Recipe inspiration: I discovered oatcakes on The Oatmeal Artist, and came up with this variation that contains fresh apple. (Side note: If you like oatmeal, you absolutely must check out this blog!)
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- 2/3 cup milk of choice (I used almond milk)
- 1 teaspoon vanilla extract
- 1 1/3 cups old-fashioned oats (not instant!)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 tablespoon honey
- Pinch of salt
- 1/2 small apple, cut into chunks
- Oil, for frying (I used coconut oil)
- Place all ingredients except apple and oil into a blender and puree until smooth. Add apples and continue blending until no apple chunks remain. You want a smooth pancake batter.
- Heat a tablespoons of oil in a large frying pan. Pour a scant 1/4 cup of batter into the frying pan. Heat until bubbles begin to form on the top. Flip and continue cooking on the other side for another minute or so.
- Remove from pan and place on a paper towel-lined tray. Repeat until all of the batter is used. Serve oatcakes hot or cold with sliced apples and maple syrup.