Oh-oh-oatmeal

I LOVE oatmeal.  I eat it every morning and actually like it plain.  This is an original recipe developed by my husband.  He typically uses the batter to make waffles but we never use our cast iron skillet and were feeling lazy this past weekend so we turned it into a cake.     

I bake a lot of oatmeal treats but I wanted to feature this one first because it is THAT good!  It is fresh in my mind too because I had the leftovers for breakfast this morning.  It reheats beautifully and is so moist you'd never know it's low in fat and good for you too!  It reminds me of a cornmeal cake because the nuts and apples give it a granular texture but at the same time, it's rich and creamy.  That's hard to come by but my husband did it once again.  He rules in the breakfast making arena.

Oatmeal Skillet Pancake (or Belgian waffles)

Dry
2 heaping cups old-fashioned oats
1/2 C raw almonds
1 tsp baking soda
1 tsp baking powder
cinnamon to taste
pinch of salt
Wet
2 apples
1 tbsp olive oil
~1 C soy milk
3 eggs, separated
1 tbsp white vinegar
1 tbsp honey
1/2  C Greek yogurt

Pulse oats and almonds together in food processor or blender, then blend until powdery (as close to flour-like consistency as possible).  Add to bowl with baking soda, baking powder, salt, and cinnamon.  Mix to combine.

Quarter and core apples.  Add to blender with oil and enough soymilk to allow apples to puree.  Add mixture to yogurt, vinegar, and egg yolks.  Pulse egg whites in blender until foamy; add into wet mixture.  Add additional soy milk as needed to create thin mixture.

Pour wet into dry, blend via muffin method (i.e. fold together just until batter comes together—some lumps are ok.  Don’t overmix.)

Pour gently into hot, buttered cast iron skillet preheated in a 375 degree oven.  Bake until golden brown (~20 minutes, edges will pull away).

*****

Alternatively, pour mixture by scant cupfuls into Belgian-style waffle maker.  Bake according to waffle-maker settings.  Should make roughly 5 large waffles.