>>Buttermilk Oatcakes with Blueberry Compote

My family doesn't eat pancakes that often. When we do, it's usually for a light supper. My youngest siblings love them though.

And they liked these 100% whole grain cakes just as much as their white-carb-packed opposites! :)

Buttermilk Oatcakes with Blueberry Compote
Adapted from Eating Well

  • 2 c. plain yogurt or plain kefir
  • 1 egg
  • 1-1/2 c. old-fashioned rolled oats
  • 1/2 c. whole-wheat flour
  • 1 T sugar
  • 1 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/4 t. salt
  • Blueberry Compote
  • c. cups blueberries, fresh or frozen
  • 2 T. maple syrup, or to taste

>>Make It
  1. To prepare oatcakes: Combine all dry ingredients in food processor and pulse until oats are fairly pulverized. (Depending on how much texture you want.) Add the wet ingredients and process until well combined.*
  2. To prepare compote: Meanwhile, place blueberries, maple syrup 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 oatcakes 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.

*For even softer cakes, allow oats to rest in batter 15 minutes before cooking.

1 comment:

I <3 to hear from ya!