Oatmeal Crispy Cakes

They're not pancakes, and they aren't a porridge, I think they are better than either one! This morning during our getting-ready-for-school chaos, I pulled the cooked oatmeal out of the fridge thinking to heat up an easy breakfast for the little ones. I normally will make a large batch on Sunday, and keep it refrigerated for a quick meal. Today I felt like something different so as I stuck a spoon into the thickened creamy oat goodness, I knew what I wanted to do with it - something I'd never tried, and boy is that a risky thing on a school morning when we have only so much time and a breakfast rejection could ruin the morning schedule... but I took the chance, and glad I did! I scooped out a ball of oatmeal, dipped it into flour and gently pressed it into a patty. Yes, this would work! So I used the last 1/4 cup of flour I had to finish making the rest of the oatmeal into patties. Sorry, sourdough starter, you will have to eat tomorrow.

Oatmeal Crispy Cakes

2c. cooked cooled oatmeal (cooked with milk is best, don't forget the vanilla!)
1/4c. flour, any type would work
1/4c. coconut oil

Preheat a cast iron skillet with the coconut oil on med. high to high heat (will depend on your pan & range, you want it at the point just before it smokes)

Scoop out a walnut sized ball of oatmeal, roll it around in the flour and press into a patty. Repeat with the rest of the oatmeal. Place the patties in the hot pan and cook til deep golden brown on the bottom, then flip and brown the other side.

Serve with your choice of topping - we used maple syrup. If you make the patties thick, you will have soft porridge in the middle, if you make them thin you will have much less porridge and most of the patty will be crispy (the best part, we think).

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