These high-fiber oatcakes are made with 100% whole grains and no butter. A quick raspberry compote is a nice change from maple syrup.
4 servings, 3 oatcakes & 1/4 cup compote each
Active Time: 45 minutes |
Total Time: 45 minutes
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
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.
Per serving :
5 g Fat;
2 g Sat;
2 g Mono;
51 mg Cholesterol;
55 g Carbohydrates;
12 g Protein;
9 g Fiber;
609 mg Sodium;
482 mg Potassium