Ingredients
6
6 servings
- •1 cup rolled oats
- •1 cup heavy cream
- •1 teaspoon lemon zest
- •2 teaspoons lemon juice
- •1 teaspoon honey, or to taste
- •1 large egg
- •0.25 teaspoon fine salt
- •0.25 teaspoon baking soda
- •0.25 cup self-rising flour
- •0.25 cup melted butter
Instructions
- Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool to room temperature, at least 10 minutes.
- Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
- Heat butter in a skillet over medium heat. Scoop spoonfuls of oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.
Nutritional Facts
Per 6 servings
- Calories: 289
- Carbohydrate: 15g
- Fat: 24g
- Fiber: 2g
- Protein: 4g
- Sugar: 1g
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