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Oat/Almond Cakes With Cream Cheese and Spreadable Fruit

1 cup rolled oats
1 cup low-fat buttermilk (1%)
12 cup almond meal
1 teaspoon baking powder
1 teaspoon baking soda
14 teaspoon cinnamon
18 teaspoon nutmeg
1 pinch salt
12 teaspoon almond extract
12 cup egg white
6 teaspoons fat free cream cheese
6 teaspoons fruit jelly


Put the rolled oats in a bowl and cover with the buttermilk. Let the mixture sit for five to ten minutes so the oats can soak up the buttermilk. Add the almond meal, baking powder, baking soda, cinnamon, nutmeg, salt, almond extract and egg white. Stir until evenly mixed. Cook on a griddle over medium low heat just like pancakes for a few minutes per side. The mixture should make six five to six inch cakes. After you flip them, put a teaspoon of the fat free cream cheese on top and spread evenly as it melts. Finish with about a teaspoon of spreadable fruit per cake.

Source: www.food.com