My first attempt at oatcakes was a tasty one, but the texture didn’t work.
The proof was in the pudding-like consistency.
So I tried again.
Now I feel confident sharing this success story with you all.
Butternut banana oatcakes
- 1/2 cup rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup NuNaturals stevia baking blend
- chia seed “egg” (1 scoop chia seeds + 1/8 cup water)
- 1/3 cup pureed butternut squash
- 1 banana
- 1 tsp cinnamon
- non-dairy milk (optional – I used a touch to thin the batter a bit at the end)
- agave nectar (optional – I used it as syrup drizzled on top)
To make a chia seed “egg” I use one scoop of chia seeds and mix it with 1/8 cup water. Unlike flax seeds, you don’t have to grind chia seeds, all you do is stir with water and let it sit for a bit to gel.
You can use less water, but I prefer this amount.
Initially, I was skeptical about it’s ability to replace an egg in baking, but I promise it works.
If you’re wondering what exactly NuNaturals stevia baking blend is…
I used it in lieu of sugar and then halved the amount of flour I would typically use. It makes baking really easy because it’s an all-in-one blend of stevia and flour, but it isn’t too sweet and offers extra sources of fiber.
I used my leftover butternut puree, but you can buy canned squash too.
You may have to thin it out depending on your squash puree and banana consistency. I used a touch of So Delicious unsweetened coconut milk for this.
Dollop ~1/4 cup of batter onto a hot pan. Smaller cakes work way better.
It’s hard to flip biga$$ oat blobs. Trust me.
Having good kitchen utensils helps.
The recipe yields 5-7 cakes depending on how big your “dollops” of batter are 😉
Now is no time to be dainty. These butternut banana oatcakes will satisfy the biggest and baddest of appetites.