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.
Serves: 4 with 3 Oatcakes & 1/4 cup of Compote
Nutritional Info:
303 Calories
5 g Fat
2 g Sat Fat
2 g Monosaturated Fat
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)
