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Buttermilk oatcakes with Raspberry Compote is for Breakfast.

Buttermilk oatcakes with Raspberry Compote takes 10 minutes to prepare.

Buttermilk oatcakes with Raspberry Compote takes 20 minutes to cook.

Buttermilk oatcakes with Raspberry Compote makes 4 servings.

The ingredients for Buttermilk oatcakes with Raspberry Compote are:

0.5 cup Buttermilk, lowfat
1 serving 1 large egg (per the egg board) 50g
1 serving Oatmeal Great Value quick cook 1/2 cp = 1 svg
1 tsp Granulated Sugar
0.25 tsp Baking Soda
0.25 tsp Cinnamon, ground
0.5 cup Raspberries
0.5 packet (0.5 oz) Honey
1 Serving(s) Butter flavored cooking spray
0.25 cup El Rosa whole wheat flour

Here is how you make Buttermilk oatcakes with Raspberry Compote:

Whisk buttermilk and egg on a medium bowl. Combine oats, flour, sugar,baking soda, cinnamon, and salt in another bowl stir dry ingredients into egg mixture. Let sit for a few minutes while you make the compote. ( honey, raspberries, and cinnamon) in a saucepan. Bring to a simmer over medium heat and cook, stirring occasionally until berries are broken down. About 3-5 minutes. Remove from heat, but keep warm. Spray griddle with cooking spray and place on medium heat. Using 1/4 cup batter for each pancake. Cook 3 at a time until bubbles form and flip continue to cook until brown on bottom. Serve the oatcakes with compote. Serving Size: Makes 4 servings Number of Servings: 4Recipe submitted by SparkPeople user SQUEAKYMOOMOO.

The nutritional information for Buttermilk oatcakes with Raspberry Compote is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 108.5

• Total Fat: 2.4 g
• Cholesterol: 47.5 mg
• Sodium: 128.4 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 2.1 g
• Protein: 3.9 g