Buttermilk Oatcakes with Raspberry Compote

Buttermilk Oatcakes with Raspberry Compote

11 Reviews
From: EatingWell Magazine, March/April 2012

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Oatcakes
  • 2 cups well-shaken buttermilk or plain kefir
  • 1 large egg
  • 1½ cups old-fashioned rolled oats
  • ½ cup whole-wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Raspberry Compote
  • 2 cups raspberries, fresh or frozen (thawed)
  • 2 tablespoons maple syrup, or to taste
  • 1 teaspoon ground cinnamon


  • Active

  • Ready In

  1. To prepare oatcakes: Whisk buttermilk (or kefir) and egg in a medium bowl. Combine oats, flour, sugar, baking soda, ½ 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. 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 ¼ 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.
  • Make Ahead Tip: Cover and refrigerate the compote for up to 1 week.

Nutrition information

  • Serving size: 3 oatcakes & ¼ cup compote
  • Per serving: 303 calories; 5 g fat(2 g sat); 9 g fiber; 55 g carbohydrates; 12 g protein; 46 mcg folate; 51 mg cholesterol; 19 g sugars; 9 g added sugars; 150 IU vitamin A; 17 mg vitamin C; 190 mg calcium; 3 mg iron; 713 mg sodium; 482 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ fruit, ½ low-fat milk, 1 other carbohydrate, 1 fat

Reviews 11

February 10, 2018
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By: Erin Nicole Brown
I substituted cake flour for the whole wheat flour. Not sure if that made a difference, but I have a new favorite recipe.
May 03, 2016
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By: EatingWell User
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.
April 07, 2015
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By: mslittlemexico
Healthy but they don't taste like it,. Slightly sweet, nutty and very satisfying. Pros: Easy to make
July 21, 2013
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By: EatingWell User
Has anyone had these as leftovers? Are they good?
June 08, 2013
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By: EatingWell User
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.
May 07, 2013
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By: EatingWell User
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!
May 04, 2013
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By: EatingWell User
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
July 22, 2012
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By: EatingWell User
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.
May 31, 2012
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By: EatingWell User
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.
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