Is there anything better than a fluffy, warm stack of pancakes?
A fluffy, warm stack of buttermilk oat pancakes with the most incredible cherry compote.
I felt it was finally time to get it together and cook us up a breakfast recipe. Long overdue, I know. But, these buttermilk oat pancakes with a salted maple cherry compote will not disappoint and were totally worth the wait for an ultimate breakfast recipe.
These buttermilk oat pancakes are light and fluffy in texture, yet hearty and soul warming. This makes it the perfect excuse to make pancakes everyday, right?
Okay so here is the thing. I really wanted to make buckwheat pancakes, so originally that’s what I made and I really wanted to love them. I couldn’t even like them. They were not edible. They were TERRIBLE.
You win some, you lose some. ¯\_(ツ)_/¯
Thus how I eventually came to the idea of oat pancakes. I love oat flour. The nuttiness is almost sweet with such a delicate taste. Vegan buttermilk oat pancakes would not have been made possible without the help of a mixture of almond milk and apple cider vinegar.
Salted maple cherry compote is the ultimate topping for these light and fluffy cakes. This cherry compote is the perfect balance of flavor for your short stack.
Sometimes pancakes seems so so far out of reach during the weekdays, when we are rushing out the door to get to work. Good thing these buttermilk oat pancakes hold up beautifully. Make a double batch over the weekend or Sunday night (when the world is meal-prepping their little hearts out) and store in a reusable bag in the fridge. Pop a couple in the toaster oven to warm up and enjoy.
And if you need another easy grab and go for breakfast, try the best damn cornbread you will ever eat.
If you make this short stack, be sure to leave a comment and let me know how you liked them & how they turned out! You can also follow me on Instagram and tag #abouttosproutrecipes and show me your beautiful creations!
Buttermilk Oat Pancakes with a Salted Maple Cherry Compote
Buttermilk Oat Pancakes
- 1 ½ cup coconut milk + 1 ½ teaspoon ACV
- 2 teaspoons vanilla
- 1 ½ cup gluten free oat flour
- 2 tablespoons coconut sugar
- 1 ½ tablespoon baking powder
- 1/4 teaspoon salt
Salted Maple Cherry Compote
- 3 cups frozen cherries
- ¼ cup filtered water
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Combine coconut milk and ACV to make a “buttermilk” and let sit for 5 minutes
- In a large bowl, add all your dry ingredients to combine and then whisk in your buttermilk and vanilla until batter is smooth
- Heat a large nonstick griddle or nonstick skillet over medium. Lightly coat with coconut or avocado oil. Spoon ⅓ cup batter per pancake onto hot griddle.
- Cook until look dry and cooked with small bubbles, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side.
- To make you compote, add all ingredients except vanilla to a sauce pot and stir well.
- Cover and bring to a full boil then reduce heat to a controlled soft boil and allow compote to continue cooking for 20 minutes. Stirring occasionally.
- Remove lid and continue cooking at a gentle boil for 10 minutes. Remove from heat and stir in vanilla, allowing it to come to room temp.
- Store in in a sealed jar in fridge for up to 10 days. The compote will thicken while it sits in the fridge, but thins out slightly when warmed up!
PIN TO SAVE FOR LATER!