- Prep Time
- 10 mins
- Total Time
- 32 mins
- Serves
- 4
Ingredients
- 1 1/3 cup
- all-purpose flour, divided
- 325 mL
- 2/3 cup
- quick oats
- 150 mL
- 1 tbsp
- poppy seeds
- 15 mL
- 1 tbsp
- sugar
- 15 mL
- 2 tsp
- baking powder
- 10 mL
- 1/2 tsp
- salt, divided
- 2 mL
- 1/4 cup
- unsalted butter, cold, cut into small dice, divided
- 60 mL
- 2/3 cup
- buttermilk
- 150 mL
- 1 tbsp
- thinly sliced green onions
- 15 mL
- 1 cup
- 100% Pure Egg Whites
- 250 mL
- 1 tbsp
- fat-free sour cream
- 15 mL
- 2 tbsp
- chopped fresh dill
- 30 mL
Method
Step 1
Preheat oven to 425°F (220°C). In a large bowl, mix 1 cup (250 mL) flour with the oats, poppy seeds, sugar, baking powder and 1/4 tsp (1 mL) salt.
Step 2
Reserve 1 tsp (5 mL) butter; add the rest to the flour mixture and combine either by cutting together with two knives in a criss-cross motion or using fingertips to quickly rub together until the mixture resembles coarse meal. Use a fork to stir in buttermilk, a small splash at a time, until a slightly sticky dough forms.
Step 3
Dust countertop with remaining flour. Turn dough onto countertop and pat into a 7-in. (18 cm) circle about 1/2 in. (1 cm) thick. Cut into 8 wedges. Place evenly spaced on an ungreased baking sheet. Bake 15 to 20 min. or until just golden.
Step 4
Meanwhile, melt reserved butter in a skillet over medium heat. Add onions and sauté until sizzling and just beginning to brown. Add egg whites and scramble. Season with remaining salt.
Step 5
To assemble, split 4 baked oatcakes crosswise. Fill each with scrambled egg whites, sour cream and a sprinkling of dill. Remaining oatcakes should be tightly wrapped in plastic, kept in the refrigerator for up to a day and reheated in the microwave.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 oatcake, 1/4 eggs and 1/4 sour cream
- Calories:
- 190
- Fat:
- 7 g
- Saturated Fat:
- 4 g
- Carbs:
- 24 g
- Fibre:
- 1 g
- Cholesterol:
- 20 mg
- Protein:
- 8 g
- Sodium:
- 550 mg
