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Buttermilk Oatcakes with Raspberries

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Buttermilk Oatcakes with Raspberries

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Course: Breakfast
Cuisine: American
Keyword: buttermilk oatcakes, lowfat, Oats, raspberries, vegetarian
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 418kcal



  • Whisk together buttermilk and egg in a medium bowl.
  • In a separate medium bowl, combine oats, flour, sugar, baking soda, 1/2 teaspoon cinnamon, and salt.
  • Stir the dry mixture into the wet mixture and let stand for 15 minutes. The mixture will bubble slightly as it sits.
  • Place raspberries, maple syrup, and remaining cinnamon in a small saucepan. Bring to a simmer over medium heat and cook 3-5 minutes until the berries are mostly broken down, stirring occasionally. 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 the oatcakes for 2-3 minutes until bubbles dot the surface. Flip and continue cooking 1-2 minutes more until browned and cooked through. Reduce heat if necessary to prevent over-browning.
  • Serve the oatcakes with the raspberry sauce drizzled over top or on the side for dipping.
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Calories: 418kcal | Carbohydrates: 73g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 716mg | Fiber: 12g | Sugar: 18g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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