Love the oatcakes we serve in our Farm Kitchens? Now you can make these delightful, nutritious cakes from the comfort of your own home! Enjoy them with a side of bacon (and our farm-fresh pastured eggs!) to make a delicious breakfast packed with nutrition for the whole family.
We recommend soaking the oats overnight, so be sure to plan ahead! Soaking makes these oatcakes even more nutrient-dense, because the cultured buttermilk ferments the oats slightly. That breaks down the hard outer shell of the grain, which makes them easier to digest, and the nutrients more available for our body to extract. Soaked oats are also less likely to spike your insulin!
Makes about 14–16 oatcakes
INGREDIENTS:
1½ cups rolled oats
1 cup + 2 Tbsp. ground oats
3 cups buttermilk
1½ Tbsp. cinnamon
6 Tbsp. unsalted butter
2 Tbsp. maple syrup
3 eggs
½ Tbsp. baking powder
½ Tbsp. baking soda
¾ tsp. Redmond Real Salt
WHIPPED CREAM:
1 cup whipping cream
2 Tbsp. sugar (also works with honey or maple!)
½ tsp. Vanilla
Using a whisk or whisk attachment, whip these ingredients together into soft peaks.
OATCAKE DIRECTIONS:
In a large bowl, mix the rolled oats, ground oats, and cinnamon. Add the buttermilk and whisk until it’s fully incorporated.
If you’re soaking the oats, cover the bowl and leave it in the fridge overnight.
Melt the butter in a saucepan. Add the maple syrup and the melted butter to the oat mixture and mix thoroughly.
In a separate bowl, whisk the eggs together lightly. Add them to the oat mixture and mix thoroughly. Mix in baking powder, baking soda, and salt.
Heat a pan or griddle on medium-low heat and brush lightly with oil or butter. Use a ⅓ measuring cup to pour the batter into the pan. Cook each oatcake until it’s a rich golden brown, about 2–3 minutes per side.
The batter will thicken between batches, but you can thin it out by adding a little more buttermilk if needed.
Serve with maple syrup, grass-fed butter, whipped cream, the fruit of your choice, and a sprinkle of salt.
BACON DIRECTIONS:
Preheat the oven to 375ºF. Line a half-sheet pan with parchment paper. Lay bacon slices evenly on the lined sheet pan.
Cook the bacon to your preferred crispiness. Cooking times vary, but this will take approximately 13–15 minutes.
Drain the bacon on paper towels and blot up as much fat as possible. Cool on fresh, dry paper towels.