Buttermilk Oatcakes with Raspberry Compote
4 servings, 3 oatcakes & 1/4 cup compote each
Active Time: 45 minutes
Total Time: 45 minutes
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
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.
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
Prettypinkbutterfly
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