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    You are in: Home / Recipes / Ginger Oatcakes Recipe
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    Ginger Oatcakes

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on May 10, 2006

      I made a half-recipe of these tonight for my granddaughter who loves pancakes and oatmeal! I followed the recipe almost exactly but had to do some subbing b/c DD didn't have everything on hand. I used quick rather than rolled oats and maple syrup for molasses. I cooked the first batch in butter but liked them best when cooked in the non-stick skillet w/o any butter or oil. DGD #1 loved them and I joined her and had pancakes for dinner too... as did DD and DSIL who had to try them also! I'll definitely be making these again; SOOOOOOOO much better than the boxed pancake mix! Thanks for sharing a great recipe!

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    • on July 03, 2005

      Made these for breakfast this a.m. For the flour I used whole wheat pastry flour which increased the fiber content. Also, rounded the cinnamon up to 1 teaspoon and used the full 1/2 teaspoon of ginger. For the molasses I used sorghum which has a milder taste. These pancakes have a nice blending of spice that would be good with the addition of raisins, which I plan to try in the future. Glad you were able to find the recipe and post it.

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    Nutritional Facts for Ginger Oatcakes

    Serving Size: 1 (780 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 117.7
     
    Calories from Fat 38
    32%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.1 g
    5%
    Cholesterol 21.8 mg
    7%
    Sodium 156.2 mg
    6%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.0 g
    8%
    Protein 4.3 g
    8%

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