Staffordshire Oat Cakes – A creative vegan oatcake recipe

Are you looking for some new vegan breakfast options? How about something for desert? It’s even better when both recipes start the same way, with some delicious Staffordshire Oat Cakes.

These Staffordshire Oat Cakes work really well with both sweet and savoury toppings. Pictured below, the oatcakes are topped with some homemade pesto and then some roasted tomatoes. However, hummus and roasted vegetables would also be delicious. If you would rather have something sweet, they are utterly delicious with some plant-based yoghurt and some stewed or fresh fruit too.

These aren’t like what we normally think of an oatcake, but more of a delicious, thick, oat-y pancake. Though they take a little bit of time to activate the yeast, the recipe is super simple and the batter is really easy to handle unlike its trickier cousins the ‘normal’ pancake. Once tried, you might find them rather addictive!

Another great recipe from Ursula Lake’s recipe book. Let us know what you think of this tasty Staffordshire Oat Cake recipe

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Staffordshire Oat Cakes Recipe

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Recipe by Ursula Lake Course: Breakfast, DessertCuisine: GlobalDifficulty: Easy

Servings

10

cakes

Prep time

30

minutes

Cooking time

20

minutes

Resting Time

2

minutes

Total time

50

minutes

Ingredients

• 400 ml Oat milk

• 400 ml Water

• 4 g Dried active yeast

• ½ tsp Sugar

• 225 g Finely ground oats or oatmeal

• 160 g Spelt flour

• ½ tsp Sea salt

• Rapeseed oil (canola oil) for frying

Method

• In a saucepan mix the water and oat milk and heat gently until warm.
• Mix the yeast and sugar together in a small bowl and add 2 tbsp’s of the liquid mixture to the bowl, stir and set aside for 10 minutes. It will get a little bit bubbly.
• In a large mixing bowl mix together the oats, flour and sea salt.
• Make a little well in the centre of the flours and pour in the yeast mixture. Cover with some of the flour and then wait for another 10 minutes.
• Next add in the rest of the liquid and combine until you have a thick batter.
• Cover the mixture with a damp tea towel for ideally 2 hours, but 1 hour will do.
• Heat a frying pan over a medium heat and add a little of the rapeseed oil (as if you preparing to make a pancake) draining off an excess so that the pan is thinly coated in oil.
• Give the oatcake batter a stir and then take a ladle full of the mixture and add to the pan, tilting the mixture so that it spreads out.
• Cook the oatcake for about 4 minutes on the first side. You will know it’s ready to be flipped over as the surface of the oatcake will look dry. Flip it over and cook on the other side for another couple of minutes until golden.
• Repeat, occasionally replenishing the oil in the pan until you have finished the batter.
• The finished oatcakes can be kept in the fridge for a few days, wrapped in grease-proof paper and can then be re-heated in a dry pan or the oven before you use them.

Notes

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For more vegan-friendly breakfast and dessert ideas, just have a look at our recipe page. We have so many excellent suggestions for you to try.

If you would like to try out more recipes like this one, you can order Ursula Lake’s recipe book here. Or follow her on Instagram to see what is cooking in her kitchen.