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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


  • 2 cup buttermilk
  • 1 large egg
  • 1 1/2 cup oats, dry
  • 1/2 cup flour, whole wheat
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cup raspberries
  • 1/8 cup maple syrup, pure


  • 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

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