These high-fiber oatcakes are made with 100 percent 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 and 1/4 cup compote each).
Active Time: 45 minutes
Total Time: 45 minutes
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
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.
To Make Ahead: Cover and refrigerate the compote for up to 1 week.
Per serving: 303 calories; 5 g fat (2 g sat, 2 g mono); 51 mg cholesterol; 55 g carbohydrate; 9 g added sugars; 12 g protein; 9 g fiber; 609 mg sodium; 482 mg potassium
Nutrition Bonus: Magnesium (33 percent daily value), Vitamin C (29 percent dv), Calcium (19 percent dv), Zinc (16 percent dv), Iron (15 percent dv).
3 Carbohydrate Servings
Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1 carbohydrate (other), 1 fat
Breakfast Recipe, American Cuisine