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Saturday, April 20, 2013

Blueberry oatcake

I found this recipe in Self magazine. I had to change it up a bit because I didn't have any egg whites thawed out. So I used 2 eggs instead of the egg whites. But here is the recipe from Self:

  • 4 egg whites
  • 1/2 c. rolled oats
  • 1 tsp cinnamon
  • 1 tsp water
  • 1/3 c. blueberries
  • 1 T almonds

Whisk the first for ingredients for 1 minute

Add in the blueberries and almonds and stir.


Heat a medium skillet (oiled; I used my coconut oil) over medium heat. Cook the batter until eggs are set on the bottom (about 3 minutes) and flip the oatcake. Cook for another minute or until its nicely browned.



Top with 1/4 c. non fat plain Greek yogurt and a teaspoon of honey.


I didn't add the topping because I made this for my mom and she wasn't up yet :)

Enjoy! You could probably use this as a base for making oat muffins as well. If you like it sweeter you could add some honey before cooking it. Enjoy!!