What's This?
Serving size 4
Prep Time
Total Time


1 large egg2 cup well-shaken buttermilk or plain kefir1 ½ cup old-fashioned rolled oats½ cup whole-wheat flour1 Tbsp sugar1 tsp baking soda½ tsp ground cinnamon¼ tsp salt


1. 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.


2 cup raspberry, fresh or frozen (thawed)
2 Tbsp maple syrup, or to taste
1 tsp ground cinnamon


2. 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.

3. 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.

4. Serve the oatcakes with the compote.

To Make Ahead: Cover and refrigerate the compote for up to 1 week.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 303 8%
  • Calories from fat 45 17%
  • Total Fat 5gm 25%
  • Sodium 609mg 36%
  • Total Carbohydrates 55gm
  • Fiber 9gm
  • Protein 12gm
  • Cholesterol 51mg 18%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Brunch, Healthy, High Fiber, Low Cholesterol, Low Fat, Fruit, American, Easy, Valentine's Day, Father's Day, Mother's Day, Easter

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