EatingWell


2
5
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

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

Directions

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.

Ingredients

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

Directions

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.

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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