During our recent trip through the UK, my daughter was crazy about the oat cakes – something between a flatbread and a crepe, made with a mix of oat and regular flour. My daughter of course prefers them with something sweet, like maple syrup, but I like them savory – with a bit of Indian pickle, or just used as a wrap for hummus, BBQ tofu, etc. They are delicious, and quite versatile!

Recently, we’ve been on a health kick (inspired by the movie Forks Over Knives), which means, essentially, that we are skipping on meat and dairy, as well as oil. I’ve decided to adapt the recipes I found online to our dietary restrictions, and the result turned out quite delicious, so I thought I’d share it here!

Ingredients

0.5 liter rolled oats (I measured by volume)

0.5 liter whole wheat flour

1.5 liters soy milk

2 heaping tablespoons of ground flax seeds

14 grams (roughly) fresh yeast, or a packet of active dry yeast

salt to taste

Directions

Warm up the soy milk until lukewarm, then put the yeast in and wait a few minutes till it starts to bubble up. Place the rest of the ingredients in a bowl, then add the milk-yeast mixture. Blend it all together. I used an immersion blender, but I imagine a Vitamix would be even better. Wait for the dough to start bubbling up. I waited a few hours, that way the oatcakes turned out nice and fluffy, which is always great when you work with whole grain flour. “Fry” them. I put the batter directly onto a nonstick skillet without any oil. When the top looks solid enough, flip them over. Done!

The recipe yielded about 30 oatcakes.