Saturday, April 28, 2012

Buttermilk Oatcakes with Raspberry Compote

I have long been in search of a healthy pancake alternative. These oatcakes definitely fit the bill. They are filling and wholesome with a nice touch of cinnamon to liven them up. The raspberry compote is tart with a good cinnamon accent finished with a touch of maple syrup.

I served them this weekend for my parents, brother, and (soon to be) sister-in-law. When I said we would be eating oatcakes for breakfast my dad's face looked sceptical and my brother said his feelings were the same as my dad's! They both ate them up in the morning without complaint so I'm pretty sure I won them over. I'm sure my husband will try sneaking some chocolate chips into this recipe at some point - if he did they would taste a lot like an oatmeal chocolate chip cookie.

These oatcakes are very versatile and would be great with chopped up fresh fruit, bananas and walnuts, chocolate chips, or peanut butter on top. As an added bonus they are a breeze to pull together and give you plenty of downtime to chop fruit or make a pot of coffee while they rest and cook!

Buttermilk Oatcakes with Raspberry Compote

by Jill Tanzer

Prep Time: 20 mins.

Cook Time: 20 mins.

Keywords: fast stovetop breakfast low-fat low-calorie whole grain summer

Ingredients (4 servings, 3 oatcakes ea.)

    • 2 cups well-shaken buttermilk or plain kefir
    • 1 large egg
    • 1 1/2 cups old-fashioned rolled oats
    • 1/2 cup whole-wheat flour
    • 1 tablespoon sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    Raspberry Compote
    • 2 cups raspberries, fresh or frozen (thawed)
    • 2 tablespoons maple syrup, or to taste
    • 1 teaspoon ground cinnamon


    To prepare oatcakes: Whisk buttermilk (or kefir) and egg in a medium bowl. Combine oats, flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt in another medium bowl. Stir the dry mixture into the wet mixture and let stand for 15 minutes. The mixture will bubble slightly as it sits.

    To prepare compote: Meanwhile, place raspberries, maple syrup and 1 teaspoon cinnamon in a small heavy saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries are mostly broken down, 3 to 5 minutes. Remove from heat and cover to keep warm.

    Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each, cook 3 oatcakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more, reducing heat if necessary to prevent overbrowning.

    Serve the oatcakes with the compote.

    Make Ahead

    You can make the raspberry compote ahead of time and refrigerate for up to one week. I also mix the dry ingredients and store in a pyrex overnight. Then in the morning I can just quickly add the buttermilk and let it rest.

    Nutrition Information

    303 calories; 5 g fat ( 2 g sat); 51 mg chol; 55 g carbs; 12 g protein; 9 g fiber; 609 mg sod;

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