• Mindy

Toasted Oat Pancakes w/ a Strawberry-Vanilla Compote

Author: Lauren Grant of Zestful Kitchen

Serving Size: 4 servings (16 pancakes)

Takes: 35 minutes

Up the flavor and health benefits of a breakfast and brunch favorite—pancakes. Toasting oats before blending into a flour adds nuttiness and depth of flavor to the humble pancake. Then cook down fresh, perfectly ripe strawberries with a touch of cardamom and a spoonful of vanilla bean paste for a delicious, seasonal compote. Drizzle it over the pancakes for a fancy finish, then save any extra for topping waffles, yogurt, and even ice cream.


1 cup rolled oats

1 cup all-purpose flour

2 tsp. baking powder

¾ tsp. table salt

½ tsp. baking soda

½ tsp. cardamom

¼ tsp. grated fresh nutmeg

2 cups buttermilk

2 eggs

3 Tbsp. butter, melted and slightly cooled

2 Tbsp. pure maple syrup

1 tsp pure vanilla extract


1. Heat oven to 350ºF.

2. Arrange oats in a single layer on a sheet pan. Toast oats in oven until fragrant, 6 minutes; transfer to food processor. Turn oven off, and keep door closed to keep warm.

3. Process oats until finely ground into a flour; transfer to a bowl. Add all-purpose flour, baking powder, salt, baking soda, cardamom, and nutmeg, and whisk to combine; make a well in the dry ingredients.

4. Whisk together buttermilk, eggs, butter, maple syrup, and vanilla. Pour wet ingredients into well of dry ingredients and whisk just until combined.

5. Heat a nonstick or cast-iron skillet over low heat for 8 minutes. Coat with butter or oil, then test temperature of pan with a small drop of batter (it should sizzle). Spoon ¼ cup batter onto skillet and cook until golden brown and bubbles form and burst on top of pancakes, 2–3 minutes. Flip pancakes then cook until golden brown, about 1 minute more. Transfer pancakes to an oven-proof plate or platter and keep warm in oven. Repeat with remaining batter.

Strawberry-Vanilla Compote

Makes: 1¾ cups

Takes: 25 minutes


4 cups frozen or fresh strawberries, roughly chopped

2 Tbsp. pure maple syrup

¼ tsp. ground cardamom

Pinch salt

2 tsp. vanilla bean paste or 1½ tsp. pure vanilla extract


1. Combine strawberries, maple syrup, cardamom, and salt in a saucepan over medium heat. Bring to a simmer, and cook, mashing with a potato masher or back of spoon, until berries have broken down and juice has thickened, about 10–15 minutes. Off heat, stir in vanilla bean paste and serve.

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