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150 g pancake mix 600 g rolled oats 8 g cinnamon 80 g chopped dates 70 g cranberries 150 g canola oil 450 g water
Bake at 325 for 70 minutes.
See the complete instructions in the main oatcakes recipe at
I am now adding a 7 gram packet of yeast to this recipe and allowing it to rest for a couple of hours before baking so the yeast can work it's magic. The leavening included in the pancake mix is just enough for the pancake mix itself, but there is four times as much oats so adding yeast helps make the cakes less dense. It also works well baked in a loaf pan (rather than as flatbread) to an internal temperature of 200℉.
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