Has anyone had these as leftovers? Are they good?
Buttermilk Oatcakes with Raspberry Compote
From EatingWell: 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.
8 Reviews for Buttermilk Oatcakes with Raspberry Compote
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.
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!
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.
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.