These oatcakes are wonderful. It is incredible how well zucchini fluffs up oatcakes. So thick and fluffy! This chai recipe is my favorite. The punch of the chai spices were perfect for these oatcakes, and a drizzle of maple syrup on top was all it needed to taste like a million dollars. (What a stupid simile. I bet a million dollars tastes pretty dirty and bland.)
Chai Oatcakes For One [Vegan, Gluten-Free]
- 1/4 cup non dairy milk of choice
- 1/4 tsp apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats
- 1/2 cup's worth of zucchini, preferably peeled
- 2 tsp maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp cardamom
- 1/8 tsp ginger
- pinch of cloves
- rounded 1/2 tsp baking powder
- pinch of salt
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. :)
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- Serve with syrup, fresh fruit, pecans or other nuts, coconut, nondairy yogurt, and/or coconut whipped cream!
Variations: If you want (or don't mind) a banana or applesauce flavor, you could sub 1 mashed banana or 1/4 cup applesauce for the zucchini. For "dirty chai" oatcakes, add a 1/2 tsp coffee granules. If gluten is a concern, be sure to choose certified gluten-free oats.