Is it a cookie? Is it a pancake?
Who cares!
Oatmeal Cookie Crepe Cakes
(Makes 8 cookie-sized cakes)
- 20g white whole wheat flour (about 1/6 cup)
- 20g oats (about 1/6 cup)
- 1/4 tsp vanilla extract and 3 drops almond extract
- sugar or stevia (if desired)
- a bit over 1/16 tsp salt
- ¼ tsp ener-g egg replacer (egg replacer for about 1/4 of an egg)
- ¼ tsp baking powder
- 1/4 cup water or non-dairy milk (or maybe even juice, if you wish)
Mix all the dry ingredients. (This can be done days in advance.) Put liquid ingredients into dry, then stir. Cook on medium-low, flipping 1/2-way through. Optional ingredients: raisins and cinnamon, chocolate chips, berries… or anything else you can dream up!
As calculated by Allie, the entire recipe has 130 calories and 2 grams of fat.
OMG you have outdone yourself, Katie, nice work!!!! 🙂
My favorite pancake topper changes by the day, really, but lately I’ve been grooving on pumpkin and pecans. YUM.
Mmmm, oaty pancakes sound so good! I would just sprinkle these all over with cinnamon.
My favorite pancake topper is just plain ol’ maple syrup. There’s nothing better!
Just found your blog! Those look delicious! Question though- how much sugar do you put just so I can get an idea of how much the recipe should have approximately?
Yum those look good!
Yum, those sound amazing! I made a batch of your original crepe cakes with cocoa power + coconut; holy yum! They’re so adaptable for lots of add-ins.
I can’t wait to try these! I know what I’m having for breakfast tomorrow! 🙂
These were Yummy with capital Y. I choclafied them and used oat bran which was all I had. Really though, you have some great ideas.
🙂
http://eminaction.wordpress.com/2010/01/13/chocolate-oatmeal-cookies-for-breakfast/
Hello!
I just came across your blog, and those cookies look, and sound so good!!