These high-fiber oatcakes are made with 100% whole grains and no butter. A quick raspberry compote is a nice change from maple syrup.

Jan Ellen Spiegel
Source: EatingWell Magazine, March/April 2012


Recipe Summary

45 mins
Nutrition Profile:


Raspberry Compote


Instructions Checklist
  • 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 Tip: Cover and refrigerate the compote for up to 1 week.

Nutrition Facts

303 calories; protein 12.1g 24% DV; carbohydrates 55g 18% DV; dietary fiber 9.1g 37% DV; sugars 18.6g; fat 5.3g 8% DV; saturated fat 1.5g 8% DV; cholesterol 51.4mg 17% DV; vitamin a iu 149.6IU 3% DV; vitamin c 17.4mg 29% DV; folate 46.2mcg 12% DV; calcium 189.7mg 19% DV; iron 2.7mg 15% DV; magnesium 132.7mg 47% DV; potassium 482.4mg 14% DV; sodium 712.7mg 29% DV; thiamin 0.3mg 31% DV; added sugar 9g.

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
Great combo: Familiar tastes but not same-old; satiating but not heavy Yum! We made a vegan version of this using apple cider vinegar and almond milk instead of buttermilk and ground flax seeds and water instead of egg (which added some fiber and nicely held the oats together). A great weekend breakfast without too much work. The raspberry compote was a great compliment to the oatcakes. Read More
Rating: 5 stars
Yummy healthy pancakes These were so good. I didn't make the raspberry compote but a molasses cinnamon syrup and they were so good. Easy to make and they puffed up nicely. Three pancakes and I was full. My husband three year old and one year old all devoured them. Will be making these often. Pros: Easy Read More
Rating: 4 stars
Healthy but they don't taste like it. Slightly sweet nutty and very satisfying. Pros: Easy to make Read More
Rating: 5 stars
Great! The entire family loved them! I added a little extra cinnamon to boost the flavor and the raspberry compote was excellent. I wasn't sure how these would turn out with hardly any sugar but they were great! You could also serve them with honey maple syrup preserves or powdered sugar. Next time I will add even more cinnamon. Read More
Rating: 2 stars
Not the best... I've been looking for a healthy substitute since I can't get Fiber One Pancake Mix anymore. I only had half the buttermilk so I subbed the rest with sour cream thinned with water (I only made half the recipe so it was only 1/2c). I also used Egg White and Splenda. The pancakes are SUPER dense. The flavor is ok but the texture is strange. And even with these subs 3 are 7 WW SmartPoints. Too high for something barely edible. Read More
Rating: 4 stars
Surprisingly good! I forgot to use egg in my first batch but they made really great crepes lol! When I added egg they were very tasty pancakes. Thanks for taking the guilt out of my pancake obsession! Read More
Rating: 5 stars
I substituted cake flour for the whole wheat flour. Not sure if that made a difference but I have a new favorite recipe. Read More
Rating: 2 stars
DO NOT USE Soured milk as a substitute I've been trying to incorporate a lot more whole grains into my families diet and thought these looked great. And being on autopilot in the morning I just used my regular substitute for buttermilk soured milk. This was a bad idea. If I had thought about it beforehand I probably would have realized that the batter was going to be too thin. But I didn't and when I tried to make the first couple they just pooled into the entire pan and burned and became very chewy. So I drained a lot of the liquid added in a little greek yogurt and another egg and they became edible. They looked nothing like the picture with the recipe though. I recommend if you're going to substitute the liquid to make sure it's something thick enough to hold to oats together and not pool around the outside. Read More
Rating: 4 stars
Wonderful and Easy to Adapt I decided to try this as a healthful alternative to the ol' Bisquick and I was amazed -- it was wonderful! I made a smaller batch and substituted the Buttermilk/Kefir for a mixture of non-fat Greek yogurt and unsweetened vanilla almond milk but it held together nicely in the pan. Top it with peanut butter bananas and maple syrup for a filling healthy breakfast treat! Pros: Healthy Very Low Fat (When Substituted) Delicious Easy Cons: Short wait period Read More