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Stewed rhubarb on top of pancakes

Raspberry Oat Pancakes with Stewed Rhubarb Compote

A recipe for light fluffy raspberry oat pancakes and a stewed rhubarb compote
Course Breakfast, Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 225kcal
Author Michelle


  • ¼ C PC Organics Quick Oats
  • 1 large organic egg
  • 1 tablespoon President's Choice 100% Pure Maple Syrup
  • ¾ C organic whole milk
  • 1 tablespoon No Name Canola Oil
  • 1 teaspoon vanilla extract
  • 1 C organic all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • ½ C fresh organic raspberries
  • 1 teaspoon organic butter

Stewed Rhubarb Compote:

  • 540 g appx 1 bunch rhubarb, chopped (green leaves removed)
  • ½ C granulated sugar
  • 1 teaspoon No Name Apple Cider Vinegar
  • 2 slices ginger finely minced
  • 1 tablespoon water


Make the pancakes:

  • Place oats into a coffee grinder or food processor and grind into a fine powder. Set aside.
  • In a large mixing bowl, whisk together egg, maple syrup, milk, canola oil, and vanilla extract.
  • Add in the ground oats (from above), flour, baking powder, baking soda, salt, and combine everything together with a spatula.
  • Lastly, add in raspberries and gently mash with a fork, so that the raspberries are strewn throughout the batter.
  • Heat a large frying pan or griddle over low heat. Add 1 teaspoon of butter to the pan and add ¼ C of pancake batter.
  • Cook for about 2-3 minutes, until bubbles start to form and then flip and cook for another minute or so.
  • Remove pancake from the pan and repeat with the remaining batter. Serve the Raspberry Oat Pancakes with Stewed Rhubarb Compote (recipe below) and President's Choice 100% Maple Syrup.

Make the compote:

  • Place rhubarb, sugar, apple cider vinegar, ginger and water into a medium-sized saucepan.
  • Turn on the heat to low-medium and simmer the mixture for 5-8 minutes, until rhubarb has softened and the syrup has thickened.
  • Let cool and store in a clean glass jar. Keep rhubarb compote in the refrigerator for up to 1 week.


Calories: 225kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 333mg | Potassium: 101mg | Fiber: 1g | Sugar: 21g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg