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Buttermilk Oat Pancakes with Cherry Compote Vegan + Gluten Free)
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Buttermilk Oat Pancakes with a Salted Maple Cherry Compote

These vegan buttermilk oat pancakes are light and fluffy in texture, yet hearty and soul warming with a salted cherry compote that balances the flavors of this stack!
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Cherry, Gluten Free, Oats, Pancakes, Vegan
Servings: 8 medium sized pancakes
Author: rylee


Buttermilk Oat Pancakes

  • 1 ½ cup coconut milk + 1 ½ teaspoon ACV or 1 ½ cups buttermilk
  • 2 teaspoons vanilla
  • 1 ½ cup gluten free oat flour
  • 2 tablespoons coconut sugar
  • 1 ½ tablespoon baking powder
  • ¼ teaspoon salt

Salted Maple Cherry Compote

  • 3 cups frozen cherries
  • ¼ cup filtered water
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • ½ 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!