Ingredients
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1 ½ cups warm water
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1 ½ cups warm milk
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1 tablespoon white sugar
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1 (.25 ounce) envelope active dry yeast
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2 ½ cups oat flour
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2 cups whole wheat flour
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1 teaspoon salt
Directions
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Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
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Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.
Nutrition Facts (per serving)
| 165 | Calories |
| 3g | Fat |
| 31g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 4% |
| Cholesterol 2mg | 1% |
| Sodium 209mg | 9% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 5g | 16% |
| Total Sugars 3g | |
| Protein 7g | 13% |
| Vitamin C 0mg | 0% |
| Calcium 57mg | 4% |
| Iron 2mg | 10% |
| Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
