Author Notes
Healthy spiced oatcakes with just a tablespoon of brown sugar make for a hearty delcious breakfast or brunch treat.
(Adapted from Gourmet Magazine) —Sigita
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Ingredients
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3/4 cup
oatmeal (quick cooking or regular)
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1.5 cups
buttermilk
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3/4 cup
whole wheat flour (pastry or regular)
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1.5 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
cinnamon
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1/4 teaspoon
fresh grated nutmeg
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1
large egg lightly beaten
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1 tablespoon
brown sugar (packed)
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1/4 cup
blueberries (fresh or frozen)
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canola oil (for griddle)
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2 tablespoons
melted butter
Directions
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Soak oats in buttermilk for 10 minutes.
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Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
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Stir egg, butter and brown sugar into oats and buttermilk.
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Add oat mixture to dry ingredients until just combined.
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Heat griddle over medium heat, lightly brush with canola oil. Be generous - pancakes tend to stick otherwise.
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Pour batter onto griddle and add blueberries on top. Cook until bubbles appear on surface and they are golden brown.
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Flip, cook the other side for 1 minute more or until golden. Lightly oil griddle between batches. Serve immediately.
Extras can be frozen and eaten later reheated in the toaster.
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