Toast your oats! Substituting toasted oats in your favorite oat recipes imparts a nutty, rich flavor to your dish. To toast oats (or in this case oat flour), spread them out on a baking sheet and bake at 350°F for about 10 minutes, stirring halfway. The resulting flavor is well worth the extra time and effort.
Makes 14 (4-inch) or 28 (2-inch) oatcakes
3/4 cup oat flour (see note below)
1 cup stone-ground polenta
1/4 cup untoasted wheat germ
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 egg white
1 3/4–2 cups low-fat buttermilk
1/4 cup canola, grapeseed, or light olive oil
1/2 cup chopped dried fruit (any combination of cranberries, blueberries, cherries, currants, and raisins)
Maple syrup (optional; see nutrition information note)
To make your own oat flour, add old-fashioned rolled oats to a blender or food processor. Blend or process until the oats have become the consistency of flour.
Combine the oat flour, polenta, wheat germ, flaxseed, baking powder, and salt in a medium bowl.
Whisk together the whole egg, egg white, 1 3/4 cups of the buttermilk, and the oil in another bowl. Add the buttermilk mixture to the flour mixture all at once and whisk just until combined. Fold in the dried fruit. There will be about 3 1/2 cups of batter. Allow the batter to stand for about 20 minutes or refrigerate overnight. If the batter is too thick (it should be the consistency of thick cream), add up to 1/4 cup more buttermilk.
Preheat a nonstick griddle. Lightly coat with cooking oil spray. Ladle or spoon the batter onto the preheated pan, using 1/4 cup of batter to make 4-inch oatcakes or 2 tablespoons for 2-inch oatcakes. Turn the oatcakes when the tops bubble and the outer edges begin to firm up. Serve immediately. Top with syrup if desired.