Oats are healthy, oats raise your good cholesterol, oats are just the thing if you’re a fan of grains. If you want to feel your oats, but you’re not up for a bowl of oatmeal porridge, have a couple of oatcakes instead. You can take ‘em with you, too.
Two versions here: regular and low-wheat/no-wheat/gluten-free. Serve with a little butter and brown sugar on top.
These pancakes taste great and have no added fat. I eat them with homemade applesauce and pure maple syrup and never miss the melted butter I used to pour on pancakes. Read more…
Serving size: ½ cup at home ( ¾ cup for camping)
Estimated calorie and fat content per ½ cup serving:
233kcal, 11.4g total fat, 1.4g saturated fat
Preheat oven to 3250F
|0.5||cup||soy flakes or grits|
|1||cup||sunflower seed pieces|
|1||cup||blanched peanuts, chop (or crush with rolling pin to separate halves)|
Gently heat oil and maple syrup in a large pot. Remove from heat.
Add remaining ingredients in order one at a time, stirring after each addition.
Spread granola in two roasting pans (dutch oven or cast iron skillets) and toast in the oven, stirring every 10-12 minutes until desired color indicates it is done (about 30 minutes). Pay special attention to the corners of the pans when stirring to avoid burning. It’s delicious to munch while still warm but allow to cool before storing in an air tight container.
These moist, fluffy pancakes are always a hit. Everyone who tries them says they’re the best they’ve ever had. They’re also pretty healthy with whole-wheat flour and yogurt.
- 1/2 C – White all-purpose flour
- 1/2 C – Whole wheat flour
- 3/4 t – Baking Powder
- 1/2 t – Baking Soda
- 1/2 t – Salt
- 1/2 C – Milk
- 1/2 C – Plain Yogurt
- 2 T – Butter
- 1 – Large Egg
- 1 t – Honey