20 May 2012

Strawberry Coconut Oat Cakes

Old fashioned rolled oats are a staple in our household.  Our go-to, 5-minute, quick-and-easy (other-hyphenated-phase) breakfast is oatmeal.  Just stir in your favorite fresh fruit, yogurt, milk, brown sugar, canned pumpkin or nuts and voila, delicious breakfast that sticks to your ribs for several hours.  Oats have a ton of fiber, are completely gluten free and keep you full until lunch.  They're pretty much great.

One of our favorite breakfasts to make is what I call my protein pancake.  Technically, they are pancakes as they are a flat cake cooked in a frying pan, but really are their own creation entirely.  Rolled oats and egg whites are mixed with fruit and spices to create a quick, healthy and extremely filling breakfast.  Egg whites and fiber ensure that you are full for a loooooong time, and are super healthy and lean.  

Almond butter & banana is my favorite and the orignal.  However, I am happily rolling with the delicious strawberries available currently so decided to make a berry version.  Almond extract adds a bit more complexity to the flavor and the coconut provides great texture as well as healthy fats.  Plus, it's so pretty!

In retrospect, these things scream VALENTINE'S DAY!!!  But since they only take about 10 minutes to make, they can be busted out way more often than once a year.
Strawberry Coconut Oat Cakes (1 serving)
  • 3/4 c strawberries (I used fresh but frozen would be great as well)
  • 1 tsp truvia or sugar
  • 1/2 c old fashioned rolled oats
  • 3 egg whites
  • 1/4 tsp almond extract
  • dash each cinnamon & salt (optional)
  • 1 1/2 tbs unsweetened coconut
  • 1/2 tbs sliced almonds
  • butter, jam, syrup or honey (if desired)
If using fresh strawberries, cut into quarters and lightly squish each piece between your fingers to bruise the fruit.  If you have frozen strawberries, just thaw and drain off extra liquid.  Sprinkle with sugar and let sit for 5 minutes.

Place a skillet over medium-high heat.  Mash the strawberries with a fork, then whisk in egg yolks.  Add oats, almond extract, cinnamon, salt and 1 tablespoon of the coconut. 

Spray the skillet with non-stick and reduce heat to medium.   Scoop 1/4 c of the oat batter onto the pan and cook for 4-5 minutes, until you can easily slide a spatula underneath the cakes.  Flip and cook on the other side for another 2-3 minutes.  Cakes should be lightly golden on each side.  Top with 1/2 tablespoon each coconut and sliced almonds along with your favorite pancake toppings.  I like a little butter and raspberry jam....yum!

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