Oatmeal Pancakes With Plum Compote

Oatmeal Pancakes with Plum Compote

Table of Contents

Ingredients

For the Pancakes:

Oatmeal (ground into flour): 1 cup (90 g)
Eggs: 2 large
Milk (warm): 150 ml (2/3 cup)
Stevia: To taste (or sweetener of your choice)
Cinnamon: A pinch
Vanillin: A pinch

For the Plum Compote:

Seasonal Plums: 0.5 kg (500 g or about 1.1 lbs), pitted and quartered
Zest of ½ lemon
Water: 50 ml (about 1.7 fl oz)

For Frying:

Frying Oil: As needed (use a neutral oil like canola or coconut oil)

Step-by-Step Instructions

1. Prepare the Pancake Batter

Combine Ingredients: In a medium mixing bowl, add the ground oatmeal flour, eggs, warm milk, stevia, cinnamon, and vanillin. Whisk the mixture well until smooth and all ingredients are fully incorporated. The warm milk helps to bind the batter and soften the oats, making for a fluffier pancake.
Rest the Batter: Let the batter rest for about 10 minutes. This resting time allows the oats to absorb the milk and thicken slightly, resulting in a better texture for the pancakes.

2. Prepare the Plum Compote

Prep the Plums: Wash the plums, remove the pits, and cut them into quarters. Using seasonal plums ensures the compote is bursting with flavor and natural sweetness.
Cook the Compote: In a medium saucepan, combine the plums, lemon zest, and water. Cook over low heat, stirring occasionally, for about 10 minutes or until the plums are soft and the mixture has thickened slightly. The compote should be chunky, but you can adjust the consistency by mashing the plums or removing the skins for a smoother texture.
Cool the Compote: Remove the saucepan from the heat and let the compote cool slightly. The compote can be served warm or at room temperature.

3. Cook the Pancakes

Heat the Pan: Heat a non-stick frying pan over low to medium heat. Add a small amount of frying oil to lightly coat the pan. It’s important to use a non-stick pan and moderate heat to prevent the pancakes from burning and to ensure even cooking.
Cook the Pancakes: Pour a ladleful of the batter into the pan, spreading it out slightly to form a round pancake. Cook each pancake for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning. Repeat with the remaining batter, adding more oil as needed.

4. Serve

Plate the Pancakes: Stack the pancakes on a plate and generously spoon the plum compote over the top. The vibrant compote adds a beautiful contrast and elevates the dish with its sweet and tangy flavors.
Enjoy: Serve the pancakes warm as a wholesome breakfast or snack. You can also add a dollop of Greek yogurt or a drizzle of honey for extra richness.

Nutritional Information

Serving Size: 1 pancake with compote
Calories: 180 kcal per serving
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 55 mg
Sodium: 50 mg
Total Carbohydrates: 24 g
Dietary Fiber: 3 g
Sugars: 8 g
Protein: 5 g

These oatmeal pancakes with plum compote are not just delicious but also packed with nutrients. The oats provide complex carbohydrates and fiber, while the eggs add a good source of protein. The plum compote is naturally sweetened with the fruit itself, making this dish a healthier alternative to syrup-laden pancakes.

Pro Tips:

Customize Your Sweetness: Adjust the sweetness of both the pancake batter and the compote to your taste by increasing or decreasing the stevia or sweetener.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. The plum compote can also be stored separately and served cold or reheated.
Make It Vegan: To make the pancakes vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a plant-based milk alternative like almond or oat milk.