Lemon Coconut Oatcakes for One

A common "insult" I have to endure from people outside my inner circle is, "You must get really tired of eating such bland food." The ignorance toward vegan food just breaks my heart. The food I ate prior to my veganism was not more flavorful. It was simply greasier and saltier. The food I eat now is by far more flavorful, satisfying, and exciting.

I mean...just look at it!

These Lemon Coconut Oatcakes are fruity, tropical, and filling. I topped my oatcakes with my lemon curd (with coconut stirred in). Also, despite being filling, they're a little lighter than...err...some of my other recipes. :)

Wanna know how I achieve such thick cakes? I'll let you in on my secret.

My oatcakes used to be ugly and flat and dead. Lately, I've been making them in a T-fal One Egg Pan, which is the perfect size for a mini pancake. I originally bought it to make egg breakfast sandwiches, but...you know...that's not happening anymore. Luckily, I've repurposed it!

Anyway, when I make it in this pan, I can put more batter in at a time and it can't spread out too far. They form perfect circles and get nice and thick. I have not had any problems with it undercooking in the middle. :)

Lemon Coconut Oatcakes (Adapted from my Lemon Poppy Seed Oatcakes)

by The Oatmeal Artist

Prep Time: 5 min

Cook Time: 10 min

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Ingredients (serves 1)

For the oatcakes

• 1/2 cup milk of choice (I used Silk unsweetened organic soy milk)
• 1/4 tsp apple cider vinegar, or lemon juice
• 2/3 cup rolled or quick oats (I use Country Choice Organic)
• 1/2 overripe banana
• 1 tsp lemon extract
• rounded 1/2 tsp baking powder
• pinch of salt

For serving (recommended)

• Pseudo Lemon Curd
• Shredded Coconut
• Coconut Flakes

Instructions

1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
2. While you wait, mix a couple spoonfuls of pseudo lemon curd with a tablespoon of unsweetened shredded coconut. If using coconut flakes, you could toast them at this time like I did. Spray a pan with nonstick spray and toast them over medium low heat for a couple minutes, until the edges turn a golden brown. Set aside.
3. Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. :)
4. Heat a griddle pan over medium low heat.
5. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
6. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
7. To serve, alternate layers of oatcake and coconut-lemon curd mixture. Finally, top with the (toasted) coconut flakes (or just use more shredded coconut).

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!