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Oatmeal Pan-Cakes

Yields1 Serving

A yummy and filling breakfast alternative to pancakes! Top with warm fruit to add that extra hint of sweetness.

 1 1/2 Cups Oats
 2 cups Coconut Milk
 2 Cups Water
 1/3 cup sugar substitute e.g. Erythritol or 2/3 tsp. Stevia.
 2 Tbsp. Coconut Oil
 Pinch of Salt
1

In a large saucepan, add the water, coconut milk, sugar substitute, salt and oats, and bring to a boil.

2

Then reduce the heat and let simmer for about 20 minutes, until the oat mixture becomes thick.

3

Poor the oatmeal into a baking dish and allow to cool at room temperature for at least an hour. When the mixture sets, it becomes very thick and cake-like, making it a lot easier to cut and fry.

4

Prepare a frying pan by lightly coating it with coconut oil on a high heat.

5

Cut the oatmeal into equally-sized cuts and fry each piece on each side until cooked through and warmed.

6

Top the pan-seared oatmeal with a range of toppings such as fruit, nuts or dairy-free yogurt.