French Oat Cakes
French Oat Cakes

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, french oat cakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Hey guys presenting a classic French Apple cake without oven with a twist. Replaced refined flour with Oats flour. Just check it and give a try.

French Oat Cakes is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. French Oat Cakes is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook french oat cakes using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make French Oat Cakes:
  1. Take 1 egg
  2. Get 1 cup oats
  3. Take 1 cup cottage cheese 2% fat
  4. Get 2 tbsp. vanilla extract
  5. Get 3 tsp. cinnamon
  6. Get Non-stick olive oil spray
  7. Prepare Topping Suggestions:
  8. Make ready Berries, sliced bananas, walnuts, slivered almonds, honey or
  9. Make ready pure maple syrup

Classic French crêpes in a delicious dairy-free version with oat milk. No taste difference, better for you, jump to the recipe and get busy! Of course, you knew when you saw my homemade oat milk that I. Oatcakes are a traditional tea-time item in Nova Scotia.

Instructions to make French Oat Cakes:
    1. In a blender, add the egg, cottage cheese, vanilla extract, cinnamon, and oats.
    1. Blend until smooth. The batter should be slightly less thick than a milkshake.
    1. Coat a frying pan with non-stick spray.
    1. Over medium heat, pour a 2 inch diameter circle of batter onto the pan. Flip at approximately 2 minutes.

They are equally good with a cup of coffee anytime. Build your brunch for Mother's Day - a beautiful personalized gift.<br /> Wow your Mom this Sunday* with a personalized brunch. Pick your favorite recipe from each cateegory. Mary-Anne Boermans staffordshire oatcakes use ground porridge oats. We use wholegrain oats grown in the nearby Scottish Borders, where the climate is perfect for slowly and naturally ripening the grains - our oats don't need insecticides.

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