Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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

3 oatcakes & 1/4 cup compote
303 calories; protein 12.1g; carbohydrates 55g; dietary fiber 9.1g; sugars 18.6g; fat 5.3g; saturated fat 1.5g; cholesterol 51.4mg; vitamin a iu 149.6IU; vitamin c 17.4mg; folate 46.2mcg; calcium 189.7mg; iron 2.7mg; magnesium 132.7mg; potassium 482.4mg; sodium 712.7mg; thiamin 0.3mg; added sugar 9g.

2 starch, 1/2 fruit, 1/2 low-fat milk, 1 other carbohydrate, 1 fat