Oat Scones... I Still Love Them

No matter what new food plan I set out to try, I always come back to an old favorite... tried and true... from Weight Watchers. It has gone through several evolutions, but for many years now, has been called the Simply Filling Technique.

In its simplest form, it involves eating from a comprehensive list of fruits, vegetables, lean proteins including meat and dairy, whole grains, and healthy oils.  It is based on whole, real foods.  Easy. Simple. Nutritious, and yes, filling.  Whole, real food fill you up and keep you satisfied. It is true.

I like the plan as I naturally gravitate to these kinds of foods and like to shop and prepare my meals at home, whether I am going to eat there or pack them along with me to have out.  I am a big fan of park bench and beachside picnics and snacks.

The plan does allow for occasion off-list indulgences, so I can still get in some nut butters and dried fruit, and the occasional glass of wine, too. No deprivation here.

Now, I admit, I don't eat a lot of grains. I prefer to get my carbs from fruits and veggies... I will occasionally eat some rice when I have sushi but for the most part, even quinoa only makes a rare appearance on my plate.... usually when I make a bowl-style lunch.  I cannot recall the last time I cooked oatmeal at breakfast.

But I was looking through some old posts and this recipe for Oat Scones piqued my interest. I had completely forgotten about it.  They really appealed to me, I decided to make them up and add them to my week's menu.  And I am happy to say they were as good as I remember.

I  have learned over the years that weighing dry foods on a scale, rather than measuring with cups is a more accurate way to calculate nutritional values. My original recipe, which you can find here, calls for 1-1/2 cups of oats. The package shows that 40g is equal to 1/2 cup so I weighed out 120g of oats instead of measuring 1-1/2 cups.  When I compare them, the 120g is less for sure.   I also weighed the oat bran.  I used 95g instead of measuring out 1 cup.

Do I need to even mention I use gluten free oats?

And I chose a rectangular cake pan because I currently do not own a pie plate. The cake pan is about 8 inches X 11 inches.  I cooked the scones for 40 minutes and made sure to let them rest for 15 minutes before I cut them into 8 pieces and tested them.  That waiting was hard!

I have been enjoying them all week... my favorite way is to make up a bit of PB2 and slather that all over the top.

Nope, PB2 is not part of the Simply Filling Technique... you have to count 1 Smart Point for it.  And nope, I do not usually use a fork to eat it either!

I have since learned that if I cut the scone in half horizontally, it lasts twice as long... and half a scone is actually sometimes all I want!  Imagine.

So, if you follow the Simply Filling Technique, these Oat Scones are a no-count food.  If you top them with something not on the list, just count those Smart Points.  And if you are a Weight Watcher who counts Smart Points, here is the pertinent nutritional information for you.

Per serving of 1 scone or 1/8th recipe

Weight Watchers SP = 4.
Calories 122
Saturated Fat .5g
Sugar 3g
Protein 6g

Is oatmeal part of your food plan?  What is your favorite way to enjoy it?

Delicious and Filling Protein Powered Pancakes

Over the past many, many years I have experimented with breakfast foods and breakfast recipes. I have learned that my first meal of the day needs to be filled with protein.  Oh, I have tried various carb-filled delights such as pancakes with fruit and maple syrup, or stuffed French toast with whipped cream... and as delicious and filling as I find those things while I am eating them, an hour later I am shaking and HANGRY... with low blood sugar and a headache.  And quite miserable.  And I make everyone around me miserable too, until I get something else to eat.

So, I know that my breakfast needs protein.  Lots of protein.  On days I work out in the morning, I normally have a shake made with some kind of protein powder.  If I use a whey powder, I make it with nut milk and some kind of fruit.  If I use a vegan powder that is higher in carbs I usually add only water.

After my workout, I will have an another small protein-filled meal... usually eggs or egg whites with spinach, or squash, and perhaps some turkey bacon.

But on days I don't work out, I like to have one solid meal in the morning and then not eat again till noon.  I have been trying out different foods to make sure I have my nutritional bases covered... protein, carbs, and a bit of fat... enough to get me through a busy morning but not weigh me down. It needs to have lots of protein, some carbs, some fat.  A good balance of all three.

I love pancakes.  But I have not found a mix that is both high protein and gluten-free that is anywhere near affordable, so I have been trying various mixtures of ingredients, and I think I have finally come up with something that is worthy of sharing.

I have make this same recipe 3 different mornings now and find it not only tastes great, but it also fills me up and keeps me fuelled, easily, through several hours.  Now, admittedly, it is kind of time consuming to make a new batch every time I want some, so I have started to pre-measure the dry ingredients for a few batches and keep them in sealed bags in the pantry. That way I can grab one, add the wet ingredients, and start cooking within a couple of minutes. Cleanup is easy too.

I weigh gluten-free oats and then grind them into flour in my food processor.  Then I mix them with the rest of the dry ingredients and bag them up.  When I want to make a batch of cakes, I mash some banana, then beat up some egg whites, add the dry ingredients and cook the cakes in a pre-heated pan that has been coated with a bit of non-stick spray.

If you don't have a banana, I am pretty sure that an equal amount of pumpkin puree or unsweetened applesauce would work as well.  Of course, the N.I. would be slightly different.

I use a vanilla whey protein powder. You could try another flavor if you like. If you use unflavored, then add a bit of vanilla extract or almond extract to your wet ingredients.

Here are the amounts you need to make 4 nice pancakes.  And yes, they freeze.  Make a huge batch and freeze them. That would make mornings even easier, right?

Protein Powered Pancakes
makes 1 serving of 4 cakes

 Dry Ingredients:

• 40g oats ground into flour (about 1/3 to 1/2 cup)
• 16g whey protein powder (about 1/2 scoop)
• 1/2 tsp baking powder
• liberal dash of cinnamon

Wet Ingredients:

• 1/2 cup egg whites
• 60 g ripe banana, mashed (about 1/2 small)

Instructions:

1. Pour egg whites into mixing bowl and beat till a bit fluffy with fork or whisk.
2. Add mashed banana and beat a bit more.
3. Add the dry ingredients, mix well.
4. Make 4 individual pancakes.  Use a 1/4 cup measure to spoon batter into prepared pan.  Cook for a couple of minutes and flip over to cook second side. Remove to plate and cover to keep warm. Repeat for all 4 cakes.
5. Serve with favorite toppings.

Per 4 cake serving, without toppings.

Weight Watchers Smart Points =  8.

Calories 324;

Fat 4g;

Saturated Fat 1g;

Carbohydrates 42g;

Sugar 9g;

Protein 33g

Cook the pancakes one at a time in a preheated pan.

I like sugar free syrup on my pancakes... but you could try fruit or yogurt.

Dig in!

Printable Recipe

Are you pancake fan or do you prefer waffles?

Quick Oatflour Flatbread

Ever have one of those kitchen experiments that just turns out so much better than you had hoped... and you just HAVE to share it?  That is what happened yesterday when I was looking to make myself a quickie peanut butter and honey sandwich.

What?  A sandwich?  For a girl that rarely eats bread of any kind... a sandwich is a rare thing to find on my plate.  Yes, I do keep a loaf of gluten-free bread stashed in the freezer for rare BBQd burger emergencies, however it is not something I normally would even think to eat.  I have never really been a bread eater since I gave up my breadmaker before moving onto our sailboat several years ago. And since I have been gluten free, the options there are really very limited in appeal.

But for some reason, peanut butter and honey was calling to me.  I cannot recall the last time I ate honey and I certainly don't remember the last time I ate bread.  I prefer my low-carb flatbreads or tortillas to bread (cauliflower base) but that was not going to cut it with peanut butter and honey.

Okay... what to do?  I knew I needed something bready.  In the past I might have tried to make something with coconut flour or almond flour, but I am trying to limit my fat intake these days so those were not options for me.

I always have a bag of gluten-free oats in the cupboard so I tossed about a cupful into the food processor and ground them on high for several minutes.  I am a bit afraid of burning out the motor on the food processor so I occasionally turn it off... not really sure if that does any good, but overall I think it took about five minutes of grinding to end up with coarse oat flour.

I measured some into a bowl and added almond milk one spoonful at a time until I got a consistency I thought I could work with, added a few grains of stevia and a sprinkle of cinnamon and put it into a hot pan on the stove to cook.

After a few minutes, I was pleasantly surprised that it was solid enough to flip... so I cooked the other side for a few minutes more and then removed it to a plate to cool.  I was eager to try it so while it cooled I mixed up some PB2 and looked for some honey.  I was pretty sure The Captain had some stashed in the pantry and I actually found 3 different kinds. I chose a liquid honey for my treat.  Then  I cut the flatbread into quarters and slathered each piece with PB2 and drizzle of honey and a shake of cinnamon, and sat down with a cup of coffee to enjoy my experiment.

Complete success!

And I realized, because the bread was still warm, it was fairly pliable... I could use this as a wrap... perhaps.  More ideas came immediately to mind, and so today, I am made myself another for breakfast and enjoyed it with some ham slices and an egg.  I folded it over and ate it like a sandwich. Instead of stevia and cinnamon, I put a sprinkling of Italian Seasoning into the batter.  Delicious!

It was tempting to take the bread from the pan too quickly.  Don't do this... you want the oats flour to cook completely or it will taste like raw oats... not my favorite taste at all.  And it will also be too soft and doughy.

Quick Oatflour Flatbread

Ingredients:

• 1/4 cup oat flour
• 3 Tbs almond milk
• seasonings of choice

Instructions: 

1. If you need to grind your own oats into oat flour, do that before you measure the flour.  Otherwise place the oat flour into a medium bowl.
2. Add the almond milk and seasonings and mix well.
3. Let sit for a couple of minutes to make sure the milk is completely absorbed by the flour.
4. Lightly coat a pan with non-stick spray and heat on MEDIUM.
5. Add the batter to the pan and spread into a circle about 5 or 6 inches in diameter. Do not spread too thin.
6. Allow to cook about 4 or 5 minutes.
7. Flip over and cook second side 3 or 4 minutes.
8. Remove from heat and serve as desired.

Per whole recipe without toppings.

Weight Watchers Smart Points = 2.

Calories 82

Saturated Fat 0g

Carbohydrates 14g

Sugar 1g

Fibre 2g

Protein 3g

I used Only Oats and unsweetened orginal Almond Dream. The N.I. is going to depend on the ingredients you choose. 

Place the batter into a heated pan and spread into a circle about 5 or 6 inches in diameter. 

Cook several minutes and then flip and cook second side.

Enjoy with your favorite toppings for a quick and gluten-free treat.

Printable Recipe

I am not really a fan of hard crackers, but if you are, you could easily toast this Quick Oatflour Flatbread in the oven for a few minutes to bake it, or perhaps even try toasting it.

What do you think?  PB and honey or PB and jam?

Easy Granola Wedge Cookie

I really wanted to bake something new for The Captain this week – he is not following my new eating plan  although he does very well with, and enjoys the paleo meals I make, he is not about to give up his own favorite carbs… pasta, cookies with milk, pancakes, waffles, cupcakes, white potatoes, and the occasional handful of praline peanuts!

So, I have like to make an effort to make something just for him once in a while. 

I reread a blog post I got recently in my mailbox from spabettie that had a recipe for a Spicy Granola Wedge Cookie that you bake an then cut into wedges. She had a link to the original recipe, too, upon which her own vegan and gluten free adaptation was based.

So I followed the link and found a cookie that would be more suitable to The Captain’s taste buds, but along the way made a few changes of my own.

We don’t use canola oil so I opted for coconut oil in its place.  And I also used salted cashew pieces instead of the pecans, so I left out the salt and the baking soda.

This wedge cookie is so easy to put together and because you just spread the dough and bake it like a cake, there is none of the fuss and time involved in shaping individual cookies… I almost felt guilty, they were so easy and quick.

Apparently I no longer have a pie plate…  have not a clue where it might have run off to, so I spread the raw cookie dough into the shape of square, well approximately a square, in the bottom of a cake pan. 




It’s a nice thick dough that holds together very well.




I baked it for a couple of minutes longer than the recipe suggests…




And then let it cool for a few minutes before cutting it and serving a slice to my Mr. Sweet Tooth for his morning coffee treat.




It is a nice thick cookie, not too sweet…



And we found out that it holds up well in a baggie tucked in your pocket when you go hiking too!

Even with my changes, the N.I. is going to be pretty much the same as that which the author gives.

For my Weight Watchers buddies, that makes each of the 8 wedges worth 5 P+.  Not bad for a hefty heavy serving and of course you could always share it with a friend!

So, check out the original recipe, and also the vegan and gluten free version from spabettie.  And do use a round pie plate if you have one… the triangular wedges are cuter!

What’s your favorite easy cookie recipe?  Have one to share?

Cottage Cheese Pancakes with Oats and Flax

I don't buy cottage cheese very often for a few different reasons... mostly because the brands I tend to like, which are fat free or 1%, are quite expensive in relation to other dairy products.  So, when I saw one of my favorite 1% varities on sale at half off this week, I jumped at purchasing a 500g carton (that's the 16 oz. size for my Amerian friends).

Then the challenge is to use it up and not forget about it in the refrigerator!

I used some the next morning to make breakfast pancakes for The Captain and me.  I really am grateful that he is such a willing guinea pig for my kitchen experiments.  These pancakes turned out really well and I am pleased that they are so high in protein, too.  They are a nice, chewy texture and it was well past noon before I thought about lunch, which is rare for me... a testament to how satisfying they are.

Used certified gluten-free oats and flax if you want to produce gluten-free pancakes.



Cottage Cheese Pancakes with Oats and Flax
Makes 2 servings of 2 pancakes each

• 1/2 cup rolled oats
• 1 whole fresh egg
• 1 egg white
• 1/2 cup 1% cottage cheese
• 2 Tbs milled flax seed
• dash of cinnamon

1. Mix all the ingredients together and place 1/4 cup of batter into a heated skillet that has been coated with a non-stick spray.
2. Allow the cake to cook for about 5 minutes so that it will hold together when you flip it to cook the second side.
3. Flip and cook another couple of minutes.
4. Remove to plate and keep warm while you repeat the process to make 3 more cakes.
5. Divide the 4 cakes between 2 plates and serve with your favorite toppings.

Per serving, without toppings.
Weight Watchers P+ = 5.
Calories 216; Protein 16g; Carbohydrate 17g; Fat 8g; Fibre 4g.



Mix all the ingredients together.

 

The flax and oats will absorb some of the liquid.

 

Use a 1/4 cup measure to spoon batter into the hot pan.

 

Be patient.  The first side will have to cook for about 5 minutes before you can successfully flip the cake.  Test the edges with  your spatula!

 

I ended up using 2 pans to get it all done a bit quicker.

 

But the wait was worthwile!  I topped with vanilla yogurt and some berries.

 

 

Printable Recipe

 

 

Now what am I going to do with the rest of the cottage cheese?  Any ideas?

 

Maybe I will use some in my veggie pasta sauce for dinner.

Oatmeal Quinoa Breakfast Bake

This recipe intrigued me when I first saw it on Frolic Through Life.  

I am making a real effort to eat more oats again because I keep reading how good they are for us!  They just never stick to my ribs till noon though so my oats always need some dressing up with protein. I am already a quinoa fan so the combination of oats and  protein-rich quinoa in this Oatmeal Quinoa Baked Breakfast looked very good to me.

I don't like to have leftovers around for more than a day or two, so I did halve the ingredients to make up just 4 servings.... and because the recipe calls for one egg, and I couldn't figure out how to halve an egg, I used 2 Tbs of egg whites (the equivalent of one egg white) instead and just 2 tsp of coconut oil.  Also, I used one cup of frozen berries, slightly thawed, instead of the fresh berries that Sylvia  used in the original.  That is what gives my dish the purplish hue.



Partway through the baking time, I took the dish out of the oven and stirred it because I didn't like the idea of having crunchy bits of quinoa on the top... even so, there were a few.  A little crunch is okay

I let it cool for about 10 minutes after I took it out of the oven and then served it for breakfast with some vanilla yogurt.  It was really good!



This dish takes 40 minutes to bake in the oven so make it on a day when you have lots of time or in the evening, and store it in the fridge.  It is quick and easy to heat in the mike so a great breakfast to have on hand already made for a busy morning when you don't have a lot of time to cook.

Wet ingredients, dry ingredients, and berries... mix together and bake!

 

Served with a bit of vanilla yogurt.... a complete and satisfying breakfast.

 

If you use certified gluten-free oats, the dish is gluten-free.

 

And for my Weight Watchers friends, cause I know you wanna know...  I am going to share the N.I. as I made it - remember, only half the ingredients and with the changes I cited above:

 

Per serving without yogurt.

Weight Watchers P+ = 4.

Calories 156; Protein 5g; Carbohydrates 22g; Fat 5g; Fibre 3g.

 

Have you ever mixed oats with quinoa before?

 

 

 



Eggs-N-Oats and Variations

On Sunday morning I enjoyed a leisurely cup of coffee while looking at recipes on line, thinking about what I would like to have for breakfast.

I have been reading The Abs Diet For Women by David Zinczenko, and while I don't need to lose any weight, I am definitely working on building strong and lean muscle.  One of the staples in his food plan is oats. 

I do like oats, but I don't like to eat a lot of grains of any kind, and I always need to have some sort of protein with them.  Otherwise, I am looking for something to eat a couple of hours later.

I found a recipe on SparkPeople that sounded interesting called Eggs-N-Oats.  It was a mixture of egg, egg whites, raw oats, and milk, all scrambled up in fry pan.  Intriguing yes?

So I looked at the Nutritional Information and read all the reviews and decided to go ahead and try it.

I made the recipe as written and halved it.  After seasoning with a bit of salt and pepper, I served it with a half ounce of grated cheddar cheese on the top, a slice of lean deli ham, a cherry tomato, and half a Ruby Red grapefruit.  (We are both so happy to see these beautiful red grapefruits show up in our local produce markets at this time of year and just cannot get enough of them.)



It was really good!  I was afraid that the oats wouldn't be cooked enough but they were.  The Captain liked it too, but he thinks it would be even better if it were 'eggier'...  by adding a second whole egg to the mixture. 

I suggest that you go and read the reviews on SparkPeople as there are lots of interesting suggestions there to make this dish different every time you cook it... with the addition of different veggies, spices and seasonings, or even yogurt and fruit, or cooking it like a pancake instead of a scramble.

Eggs-N-Oats

• 1 whole fresh egg
• 2 egg whites
• 1/2 cup raw rolled oats
• 2 Tbs milk

1. Mix all the ingredients together and cook in a skillet that has been coated with non-stick spray.
2. Season as desired and serve warm.

Weight Watchers P+ = 7.
Calories 268; Protein 19g; Carbohydrate 30g; Fat 8g; Fibre 4g.

If you divide it in half the N.I. looks like this:

Weight Watchers P+ = 3.
Calories 134; Protein 10g; Carbohydrate 15g; Fat 4g; Fibre 2g.

I am sure that if I had not added the cheese, ham, tomato, and grapefruit to the plate, that this would not be enough for a meal in itself.    So, this morning I made up a single serving for myself and after sauteing a bit of red pepper, tomato, mushroom and spinach I added:

• 1 egg
• 1 egg white
• 1/3 cup oats
• 2 Tbs milk

The N.I . (without the veggies ) would then work out to:

Weight Watchers P+ = 5.
Calories 201; Protein 14g; Carbohydrate 20g; Fat 7g; Fibre 3g.

 

It was delicious and really filling. I like the texture of the oats in the scrambled egg and veggie mixture... a LOT!



Mix all the ingredients together.

 

Pour into warm prepared pan.

 

Cook till egg is firm but not dried out... about 4 minutes.

 

Season and serve.

Nice texture and the oats give the eggs some oomph!  You won't miss the toast!



What do you think?  Would you add oats or other grains to your srambled eggs?

Melanie's Prize Winning Apple Pie Baked Oatmeal

I recently found a recipe that one of my fellow Fitfluential Ambassadors, Melanie, developed for a Quaker Oats Contest... and I thought it looked and sounded too good to pass on.  It is an Apple Pie Baked Oatmeal.

It does take a few minutes to assemble and get into the oven, and it has to cook for 45 minutes, so this is not something you are going to do on a busy workday.... but on a weekend, yes, do give it a try.  And once it is made up, it keeps in the refrigerator for a couple of days and can be re-heated on those mornings you are in a hurray.  Always nice to have something quick.

Since I have had to start outfitting my kitchen, almost from scratch, I haven't purchased any pie plates yet... so I used a glass cake pan to make up Melanie's Apple Pie Baked Oatmeal... but I am going to share my pictures with you anyway. 

Chopped apples, oats, nuts and spices.

 

The wet ingredients added with the dry.

 

And poured into a prepared baking dish.

 

After coming out of the oven.  Smells wonderful!

 

A 1/6th serving....

with a bit of yogurt and syrup for The Captain.\

 

And mine is a 1/8th serving... not that much smaller really.

 

I did make a couple of small changes... I substituted walnuts for pecans, and I used coconut oil in place of vegetable oil. I did use a sugar free syrup, too, to keep the calorie count down for me and the other Weight Watchers who will want to make this dish.  Minor tweaks and I know you will want to visit Melanie's blog, nutritious eats, for the recipe and instructions for this delicious Apple Pie Baked Oatmeal... and also see her beautiful photos!

 

For my Weight Watchers friends who like to know how things shape up nutritionally, I am going to share the N.I. for the pie the way I made it up, noting my substitutions in the ingredients as described.

 

Per serving of 1/8th of pie, not including topping.

Weight Watchers P+ = 5.

Calories 194; Protein 5g; Carbohydrate 23g;  Fat 10g; Fibre 3g.

 

Per serving of 1/6th of pie, not including topping.

Weight Watchers P+ = 7.

Calories 259; Protein 7g; Carbohydrate 30g; Fat 13g; Fibre 4g.

 

By the way, I just found out that Melanies' recipe won the contest.  Congratulations, Melanie!

 

Are you an oatmeal fan? Have you ever tried baked oatmeal?

 



Peanut Butter and Oat Ballz with Raisins... Mmmmm.

Happy Victoria Day to all of my Canadian friends.  This  has always been my favorite stat holiday as it is often on my birthday, which actually is May 24th... and now living in Victoria makes it even more special.  The annual parade is so fun... unfortunately this year the weatherman didn't cooperate!

The people we have been house and kitty sitting for since the middle of December came home yesterday.  Last Sunday, Mother's Day, we ran a half marathon, and on Monday we started moving our things into our own little nest... leaving the pantry pretty much bare of everything except the essentials I think we needed for the next several days.

But on Friday afternoon, I decided a treat was in order so I looked to see what I could come up with, and I found a few ingredients and put together some raw Peanut Butter and Oat Ballz.  Just the right sweet to enjoy out on the deck in the sunshine with an afternoon coffee.  If your oats are gluten free then these cookies will be, too.

I had chunky peanut butter on hand, but smooth would be fine, and you could use almond butter or sunflower butter too.  Just make sure it is at room temperature so it will blend easily with the other ingredients.

I used honey and liquified it in the microwave oven because I had already packed my agave nectar.

Store the leftovers in the fridge or the freezer so they will hold their shape.

Peanut Butter and Oat Ballz
Makes 13 ballz

• 1/2 cup peanut butter at room temperature
• 1/2 cup quick (not instant) oats
• 2 Tbsp liquid honey
• 1/2 cup raisins

1. Mix all the ingredients together in a medium bowl until well-blended.
2. Put the bowl into the fridge for a bout half an hour to cool the dough... it is easier to handle when cool.
3. Using a scoop, or a melon-baller, or a spoon, portion the dough into ballz and roll in your hands to shape.

Per serving.
Weight Watchers P+ = 3.
Calories 100; Protein 3g; Carbohydrate 11g; Fat 5g; Fibre 1g.

Put all ingredients into a medium bowl.

Blend well and then refrigerate for about half hour.

Portion doug and roll into 13 ballz.

Chocolate chips would be good too!

Printable Recipe

Baked Pancakes with Berries and Cinnamon

I am always on the lookout for new pancake recipes.  This is one I found at Women's Health and I decided to try it on Sunday morning.  It takes almost an hour and a half from the time you start it to the time you can sit down to enjoy it, as the batter has to rest for an hour before it bakes, so it isn't something I would have time for on a busy weekday morning.

But it is very easy and we really liked it. It is also filling and satisfying as each serving has one whole egg in it.  As a matter of fact, it is almost more like an omelette than a pancake.

I can see all kinds of possibitities here for variations. You could use any fruit spread or jam you like for this recipe. You could also arrange a thinly sliced banana over the fruit spread before folding. Or you could use sliced peaches or fresh berries too.  Glazed peaches or apples in butter and sugar would also be really nice if you wanted to extend it to brunch and use the extra P+.

I think peach jam and sliced fresh peaches would be delicious.. or canned and drained sliced peaches would be a very good second choice.

The recipe calls for oat flour, and I didn't have any in the cupboard, so I put 1/3 cup of quick oats in the bottom of the blender jar and pureed them, before adding the rest of the ingredients.  It seemed to work just fine.  I might not bother buying oat flour now that I have tried this.

I topped each serving with a dollop of fat free vanilla yogurt and another sprinkle of cinnamon.

I am offering the recipe as I made it up, and with my own nutrition information calculations as well.

Baked Pancakes with Berries and Cinnamon
Makes 4 servings

• 1/3 cup oat flour
• 1/2 cup fat free milk
• 4 eggs
• Dash of Salt
• 2 Tbs butter
• 1/4 tps ground cinnamon
• 3 Tbs berry fruit spread, warmed

1. Preheat the oven to 375°F.
2. In a blender, combine the eggs, milk, flour, and salt. Process until smooth, about 15 seconds.
3. Remove to a medium bowl, cover, and let rest for 45 to 60 minutes at room temperature.
4. Heat 2 tablespoons of the butter in a 9" oven-safe skillet over MEDIUM heat and cook until frothy.
5. Pour in the egg-flour mixture.
6. Place in the oven and bake until puffy and set, 14 to 16 minutes.
7. Remove from the oven and sprinkle with the cinnamon.
8. Spread the warmed fruit spread over the pancake and any other fruit you are using. 
9. Using a spatula, fold the pancake in half (or roll it up) and slide it onto a platter.
10. Slice into 4 pieces and serve.

Per serving.
Weight Watchers P+ = 5.
Calories 183; Protein 8g; Carbohydrate 12g; Fat 11g; Fibre 1g.

Grind quick oats in the blender to  make oat flour.

Add the milk, eggs, and salt to the oat flour and mix well.

Pour the mixture into a medium bowl, cover, and set aside on counter for one hour.

 

Melt the butter in an oven-safe skillet.

Use a high-enough heat that the butter will become frothy, but be careful not to burn it.

Pour the batter into the pan and put it into a hot oven for 16 minutes.

While the cake bakes, gently melt the fruit spread.

It will be puffy when it comes out of the oven.

But may fall a bit after it comes out.  Sprinkle with cinnamon....

And cover with fruit spread.  If you are adding other fruit, place it on half the cake at this point.

Run your spatula around the edges to loosen and then fold in half.

Cut into 4 slices.

Serve with yogurt and a bit more cinnamon. 

Printable Recipe