Adapted from The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories.
Oatmeal Hotcakes
1 cup quick-cooking oats
1/2 cup oat flour
1 tsp baking powder
1 egg*
1 tsp oil
3/4 cup applesauce
1/2 cup almond milk
buttery spread
Mix dry ingredients. Stir in wet ingredients. Let sit for about 5-10 minutes to thicken.
Heat cast-iron pan and melt butter. When the butter has stopped frothing, take a spoonful of the oat mixture and spoon it into the pan. Pat down and shape it if necessary. When the bottom sides are golden brown, flip them and let them cook a little longer. Add more butter to the pan as necessary for each batch.
I just had them with a little more applesauce and they tasted great, but I'm sure maple syrup wouldn't be a bad idea, either.
*I tried it without the egg and it tasted fine. The main difference was that the cakes didn't hold together as well, but I just pressed a little harder with the spatula after turning, and they held together.
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