Nutrition and Health: Healthy Pancakes
Pancakes are too often doused in maple syrup and powdered sugar, and coated with butter. They are an unarguably tasty brunch food, but usually not the healthiest choice. I mean, they are called pancakes. Having said that, I was recently introduced to a new and improved healthy pancake recipe. Buttermilk oatcakes with fruitcompote are high-fiber, butter-free and just as tasty as a syrup-soaked flapjack. They’re quite simple to make and especially yummy when topped with fresh, seasonal fruit.
Buttermilk Oatcakes with Fruit Compote
Adapted from EatingWell
2 cups buttermilk
1 large egg
1 ½ cups rolled oats
½ cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
1. In a medium bowl, add all the ingredients together. Stir well and let sit for 15 minutes. During this time, make the fruit compote.
2 cups raspberries, strawberries or peaches (or any local, seasonal soft fruit) 1 tablespoon maple syrup
1 teaspoon cinnamon
2. In a medium saucepan, add all the ingredients and let simmer over medium heat for 5-6 minutes.
3. Coat a non-stick frying pan with cooking spray or olive oil. On medium heat, add ¼ of the batter for each oatcake. Cook the oatcakes until they start to bubble on the surface and then flip them. Continue to cook and flip until golden (approx 2-3 minutes per side). Serve oatcakes with fruit compote and enjoy a healthy, tasty, pancake breakfast!
Recipe Index Keywords:Categories: Blog, Healthy Recipes, Nutrition and Health, and Recipes.
Cooking Method: On the Stove.
Mealtime: Brunch and Early Bird.
I Don't Have Any: Cooking Skill, Money, Space, and Time.