Savory Breakfast Cakes

I am interested in repurposing leftovers. It's creative and helps save money. I've made many different repurposed dishes, but decided I should start keeping track of them. I'll throw something together that turns out great and never have it again because I didn't write it down. This one I wrote down and even took pictures!

Yield: six 3 to 4" cakes
1/2 c leftover cooked steel cut oats

2 eggs                                                                                                

½ tsp garlic salt                                                                                 

½ tsp pepper

1 garlic scape or green scallion, diced

2 tbs grated parmesan, optional

2 kale leaves, deboned and diced

1/4 c arrowroot starch

In a medium bowl, stir and mash eggs and oats together.  Stir in salt, pepper, scape, parmesan and kale. Mix thoroughly. Add starch a tablespoon at a time making sure to blend well. If it isn't well blended, you will taste bits of starch in the cake. Add 1 tablespoon of grapeseed or olive oil to a skillet on medium heat. Spoon about ¼ cup cake mixture into the skillet smoothing and forming a patty. Cook approximately 3 minutes per side, until light brown. Serve plain or topped with sour cream, salsa or a sprinkle of parmesan.

Fruit & Squash Porridge

I made this for for breakfast today while Mom and Dad are visiting.  It is so good and really warmed us up on a cool fall day! It makes about four 2 cup servings.


2 cups rolled oats
2 cups water, extra if needed
1 cup grated winter squash or pumpkin
1 pear
1 apple
1 tbs agave nectar or honey
1 tsp to 1 tbs cinnamon, depending on how you like it
1 tsp nutmeg
1/2 tsp salt
pinch cloves
1/3 c almond milk (can substitute regular milk)
chopped almonds, optional

In a large saucepan over medium heat, place oats, water and squash.   While oats are cooking, chop pear and apple.  Add a little water if oats become too thick.  Once the oats are cooked, about 5 minutes, add the remaining ingredients and stir to combine.  Serve with chopped almonds on top, if desired.

Basic Spelt Crepes

I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!

Batter can be used immediately after making.  However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.

Prep Time: 30 to 45 minutes
Makes about 16 crepes

2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)

Place ingredients in blender in the order given.  Blend 30 seconds, stop and scrape down sides.  Blend 30-60 seconds until smooth.

Or

Mix in bowl with wire whisk or mixer, combining all ingredients except flour.  Gradually sprinkle in flour while mixing well.  Beat until smooth.

Heat a lightly oiled crepe pan or saute pan over medium high heat.  Pour or scoop approximately 1/4 cup batter onto pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny.  Flip onto a plate and repeat for remaining crepes.

Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling

Basically, you serve crepes however you want.  Get creative!

NOTE: Measure flour and liquid carefully, since consistency of batter is important.  It should be about the consistency of thick, heavy cream.  Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

Crepes will keep up to a month in the freezer or a week in the refrigerator.  Place a stack of crepes on a sheet of wax paper or foil.  Put in a gallon-size ziptop bag and squeeze out all the air.  To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.

Spelt Belgian Waffles

(I am NOT a photographer)

I got this recipe from here and changed it to spelt so that I could eat it.

2 eggs, separated
2 cups milk
2 cups spelt flour*
1 Tbsp baking powder
1/2 tsp salt
1/3 cup oil

Preheat waffle maker.  Put egg whites in stand mixer (such as Kitchen Aid) and mix on low, gradually increasing speed to high so as not to spill; beat until stiff.  Transfer egg whites to another bowl and add remaining ingredients to stand mixer bowl.  Beat on low until moistened.  Increase speed to medium; mix until smooth.  By hand, gently fold in beaten egg whites.  Pour 1/2 to 2/3 cup batter** over grids.  Close waffle maker and bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve hot with your favorite topping.

*I used 1/2 cup whole spelt flour and 1 1/2 cups light spelt flour

** I used my flip waffle maker and it used 2/3 cup batter

Cottage Cheese Pancakes

I had some cottage cheese that I wanted to use up and I found this recipe.  We just ate it with syrup, but I bet it would be good with a fruit compote on it.

Serves: 6

6 eggs, separated
2 cups small curd cottage cheese
2/3 cup spelt flour
2 Tbsp sugar
1 tsp salt
1 dash cinnamon
1/8 tsp cream of tartar

Beat together egg yolks, cottage cheese, flour, sugar, salt, and cinnamon.

In another bowl, beat egg whites and cream of tartar.

Fold the egg whites into the cheese mixture.

Drop batter by large spoonfuls onto an oiled griddle or skillet over medium-low heat.  Fry until golden brown and carefully flip (batter is very delicate) and cook other side until golden brown.


We got some mixed reviews from the kids - some were expecting them to taste like regular pancakes.  They are different, but I thought they were very tasty.

Banana-Nut Gluten-Free Pancakes

Last week, I mixed some different gluten-free grains and ground them in my wheat grinder, then made my pancake mix. The pancakes had a strong flavor and an aftertaste that the whole wheat pancakes don't have, so when I made pancakes again today, I added a little cinnamon and vanilla to the batter. Then, I topped the cooked pancakes with a sliced banana, toasted almonds, and maple syrup. The cinnamon and vanilla added a nice flavor to the pancakes and the bananas and almonds on top made it absolutely delicious!

P.S. I'm going to play with the grain ratio for the gluten-free flour mix, then I'll post it.