You know what I really hate – not waking up to find a batch of warm pancakes waiting for me. It just makes me so mad. It makes sooo mad, that I want to squeeze the hulk and make green smoothie out of him.
How often do you think this happens? Well I’ll tell you. It happens almost every day. And while I know green smoothies are healthy, will boost my immune system and my energy and blah blah blah I sometimes just want pancakes. Traditional beautifying pancakes, that will not make me a fat cow.
To all of you who think this is impossible, I will quote to you a contemporary writer, named Adidas (What is this name anyway? Turkish?):
“Impossible is nothing”.
And there come the vegan oat pancakes, which will make your skin glow whether you eat them or put the mixture on your face. With oats and chocolate, they have two of the best beautifying ingredients inside of them. And since I lack the time, the stomach capacity, the ninja ability to not put weight when I eat like a pig, and the enthusiasm to wake up early every morning to make a batch of pancakes and eat them all – I simply decided to make healthy vegan oatcakes with no flour and no refined sugar in the evening. Which means I put the mixture I’d normally fry in a pan as a pancake in a backing tray and baked it in the oven. Hello vegan oatcakes!
Not only I don’t have to wake up 2 hours earlier just to prepare breakfast, I also eat only as much as I would like and keep the rest of the cake in the fridge. And it’s so good, you would never believe this baby is vegan and doesn’t have any flour or baking soda in it. And if you’re wondering why I would be baking a baby, let me tell you – I’m still talking about the oat cake. Delicious, ready to go and super healthy vegan oatcakes.
Speaking of the word CAKE – you can eat this also as a dessert.
And if you’re like me and like milking not only almonds, but oats as well – oat cake is a good way to use all the pulp from the milking. In the end you’re getting a full vegan breakfast – oat cakes and milk.
At the beginning this cake might not seem sweet enough for you, but with time you’ll notice that it’s just the right amount of sweetness you need. We don’t need to feed sugar-addicted fungi.
Not only do these vegan oatcakes make a perfect and ready to
go run breakfast, they also are made from beautifying and disease preventing ingredients. So if you want a smooth beautiful skin, but love sweet things, have a lot of almond and oat milk pulp left and no time in the morning – these might just be perfect for you.
- Oats. How great are oats? They’re one of the cheapest foods you can buy at the store. And you can use them in everything – from smoothies, to desserts, to veggie burgers and even in a face mask. Oats are known to lower cholesterol, reduce inflammation and fight bacteria, fungi and viruses like a ninja. When applied to the skin they soothe and moisturize – no wonder they’re an ingredient in many cosmetic creams.
- Almonds are a great source of antioxidants and are known to have protect from a variety of diseases including cancer and heart disease. They’re also a good source of Arginin, an amino acid important for wound healing, reduction of wrinkles and last but not least for weight loss and fat reduction. Yeah, that’s right – almonds actually do fight fat. And wrinkles.
- Chocolate – I love you! And I am so happy you are bursting with antioxidants and are actually good for my skin, when you’re not loaded with sugar and dairy. Thank you, for protecting me from the sun and for keeping my skin almost wrinkle-free at the proud age of 30.
- Flaxseeds are not only doing a great job at being a vegan egg, they also lower cholesterol, prevent certain cancers and thanks to the linoleic acid inside they were shown to reduce wrinkles.
Oats, almonds and flaxseeds are also high in fiber and clean the colon from toxins like Monica from Friends cleans anything. With those toxins gone – good nutrients can be absorbed easier and this shows in a beautiful clear skin.
- 1 cup oats - ground
- handful almonds – ground
- 3 tbsp agave syrup
- 3 tbsp coconut oil / I even tried olive oil - works too
- 1 tbsp vanilla extract
- handful of dark dairy-free chocolate (chopped)
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- ½ cup water
- If they’re not already ground – grind oats, then grind almonds.
- In a mixing bowl put all the ingredients together.
- Mix well, stir good until you get a homogenous mixture. Oats absorb a lot of moisture, so pour water in slowly while mixing.
- Oil the surface of a 15-20 cm/ 6-8 inch baking tray.
- Spread the cake mixture evenly in the baking tray - as oats absorb quickly this might be a little tricky, I used a spoon to even everything out and I always made sure to wet the spoon in a cup with water.
- Bake at 200°C / 392 F for around 30-40 minutes.
- Let the "cake" cool down – cut into pieces and enjoy breakfast again.
- If you’re using the pulp from the oat/almond milk – you can just add it to the rest of the ingredients, it won’t change the texture or the taste that much.