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 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.
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.