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Buttermilk Oatcakes with Raspberry Compote

:  March/April 2012

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


Buttermilk Oatcakes with Raspberry Compote Recipe

Makes: 4 servings, 3 oatcakes & 1/4 cup compote each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | High calcium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

Oatcakes

  • 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

Raspberry Compote

  • 2 cups raspberries, fresh or frozen (thawed)
  • 2 tablespoons maple syrup, or to taste
  • 1 teaspoon ground cinnamon

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Preparation

  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. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the compote for up to 1 week.

Nutrition

Per serving: 303 calories; 5 g fat ( 2 g sat , 2 g mono ); 51 mg cholesterol; 55 g carbohydrates; 9 g added sugars; 12 g protein; 9 g fiber; 609 mg sodium; 482 mg potassium.

Nutrition Bonus: Magnesium (33% daily value), Vitamin C (29% dv), Calcium (19% dv), Zinc (16% dv), Iron (15% dv).

Carbohydrate Servings: 3

Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1 carbohydrate (other), 1 fat


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Recipe Categories

Holiday
New Year's Eve
Thanksgiving
Valentine's Day
Christmas
Easter
Father's Day
Mother's Day
Health & Diet Considerations
Healthy weight
High calcium
High fiber
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Ease of Preparation
Easy
Total Time
45 minutes or less
Style/Theme
Birthday
Budget
Comfort foods
Entertaining, casual
Kid-friendly
Make ahead instructions
Vegetarian
Servings
4
Main Ingredient
Vegetarian, other
Meal/Course
Breakfast
Brunch
Season
Spring
Summer
Fall
Winter
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Publication
March/April 2012
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