Oat Pan Cakes

In preface to this recipe, I must admit that I have undergone a huge change in eating habits this semester. This is partly due to having a gluten intolerant roommate, and having a friend that is vegan. It has made me think a lot about what I am putting into my body. The beginning of the semester saw me taking high fructose syrup products and high saturated fats out of my diet. I've slowly progressed to the point I am at now, which is increasing fresh produce and grains, as well as trying to cut back on animal products. I'm feeling a lot better-I feel like I have more energy and my headaches are starting to go away. I think the only problem I have is that when I go to parties and to other people's houses I don't have very many choices to be healthy....And I'm tempted to eat the cookies and cakes that I used to eat....

Let's just say it is now a battle of willpower. And I'm enjoying the struggle.

Anywho! On to the Oat Pan Cake.

Oat Pan Cakes

1 1/2 cups Oat flour (I put quick oats in a blender until it looked like flour)
1/3 tsp Baking powder
1/3 tsp Salt
1/4 tsp Cinnamon
1 1/4-1/2 cup Apple Juice
1 egg (I use egg powder from my food storage)

1 frying pan
Oil/butter/vegetable shortening to coat frying pan.

Turn on stovetop burner on medium and place pan on burner to preheat. Oil pan.

Mix dry ingredients well. Add Apple Juice and egg to mix and blend well. The batter should be thicker than normal pancakes because it is made from oat flour, but it should not be thick like oatmeal. Pour on to pan and spread out. These take a little longer to cook than normal pancakes, so just keep an eye on them. When the bottom is a golden brown go ahead and flip it over. When both sides are golden, pull off the pan and Enjoy!

Some great toppings:
Agave Maple Syrup
Fresh fruit
Honey
Jam