1/8 cup flax seed meal
1 tbsp brown sugar
1 tsp cinnamon
1 cup flour (general purpose white)
1 tbsp Vital Wheat Gluten
1 tsp baking powder
1/4 tsp coarse kosher salt
1 cup apple – a large Fuji apple cut into small pieces and leave on the peel for the fiber content and flecks of color
juice of one lemon
1/2 cup pecan pieces
Mix together flour, vital wheat gluten, salt, and baking powder ( set aside)
Add the flour mixture to okara oat mixture a little at a time stirring with large spoon until all is mixed in well, then use hands to knead the dough together into a big ball and knead it making sure all flour is mixed in well.
Then form into a log about – 2″ diameter, it will be about 12″ long, slice the log into equal pieces, there should be 16 slices, the slices will be about 3/4″ thick.
Then form each slice into a round cake, press out to about 3″ diameter and 1/2″ thick.
In a medium hot greased cast iron skillet or griddle with lid, cook on each side for 4 minutes each side, and then again for 4 minutes each side or until golden brown. Keep lid on during cooking to retain the moisture that will be escaping from the cakes. When removing lid be careful not to dump the water that has formed on the inside of the lid. Dump that water in sink or a kitchen towel.
After cooking on both sides – I cook about 4 minutes each side, then again 4 minutes on each side – the breakfast cake should be a golden brown and done inside – I place them in another warm cast iron skillet to hold temporarily – then when all are done I place cakes on a rack that air can flow all around the cake and place in a warm oven for about 30 minutes – but check on them so they don’t get too dried out. I like to remove some of the moisture, then let cool outside of oven on counter top. Then store in container in refrigerator or freeze.