Scottish Oatcakes

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Step: 1

Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.

Step: 2

Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.

Step: 3

Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Per Serving: 289 calories; protein 4.2g; carbohydrates 15.2g; fat 24.1g; cholesterol 105.7mg; sodium 291.5mg.

Eat best breakfast to continue the day had become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to make on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full all day , and less likely grab a snack out of the street food before break .

Making fruit a at 7.00 clock habit is easy . Simply put the fruit in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.