This is a recipe from the hilarious and wonderful Thug Kitchen Cookbook. I am always searching for breakfast ideas. We took Z for IgG testing and found that she has several intolerances including eggs, milk and a slight intolerance to gluten. For a kid that would happily eat eggs for every meal, this has been a real blow to us in the morning! This morning I had no ideas. She refused her faves and I felt the need to look in a book.
I made an amazing meal of burritos last night from Thug Kitchen, so that book was top of mind when trying to figure out something we would all be happy with. I came across these Oat Griddle Cakes with Blueberry Sauce, and thought that it sounded like it would be happily eaten by everyone… luckily, I was right!
We recently got home from a trip to Newfoundland where we visited with family, fished for cod, hiked to lighthouses and had camp fires on rocky beaches by the ocean. We came home with a “Newfie Suitcase” (a cardboard box filled with frozen fish and blueberries). Seeing the recipe for blueberry sauce, I knew I had to try it!
The idea of making blueberry sauce in the morning doesn’t appeal, I know… especially with school starting. The sauce can be made ahead of time, or skipped all together in favour of simple maple syrup and maybe some cut up peaches, strawberries or some fresh blueberries. I would recommend trying the sauce though, it is amazing!
Here’s the recipe for the griddle cakes… start these first as the oats have some soaking time.
1 1/2 cup rolled oats (large flake oats, not quick)
2 tbsp ground flaxseed
1 1/2 cups plain almond or other nondairy milk (we use cashew, you can use dairy if you like)
1/2 cup oat flour (just add oats to your blender and zip it into flour consistency)
1 tbsp quality maple syrup
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
coconut oil for the pan
1. In a large bowl, mix together the oats, ground flaxseed, and milk. Stir well to make sure everything is covered and then let it sit for 10 minutes to let the oats soften.
2. In a small bowl, mix together the flour, sugar, sugar, baking powder, salt, and cinnamon. Stir the flour mixture into the wet oats and mix until combined. It will be thick.
3. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil and pour some of the thick batter onto the pan for each cake. Cook the first side until the bottom looks golden brown and you can smell the cooked oats, about 2 minutes. Flip and continue cooking the other side until it looks golden brown as well, about 1 to 2 minutes. Serve warm with blueberry sauce.
1. Put all ingredients together in a small saucepan over medium-low heat. It may not look like enough liquid, but once the berries start to break down it will be. Stir it around, smashing some berries beneath the spoon as you go.
2. Bring the pot to a simmer and let it go for about 10 minutes until the berries really break down and the sauce thickens a bit.
3. Take out the lemon zest, pour the sauce into a glass or bowl, and let cool for 5 to 10 minutes.
There you have it. A nice alternative to pancakes and a different way to eat your oatmeal. My kids loved these delicious griddle cakes and that is always a good way to start the day. We didn’t have extra, but if we did I know that they would have been nice snacks for the park later in the morning. These are fibre packed and full of goodness, so feel happy that you are starting your day off on a healthy note!