Meal Prep
Jun 1

Cinnamon Oat Pancakes with Strawberry Rhubarb compote

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We are a pancake house. We love them. Weekends, weekdays, kids lunches, we go through a lot of pancakes. This recipe is one of my favourites as I love the flavour of the oat flour. The cinnamon, oat flour, and the quick oats give the flavour of a nice bowl of oatmeal, in the convenient pancake form!

Also, this time of year I love using fresh strawberry rhubarb compote. Rhubarb is one of those quintessential spring ingredients that I just love to cook with. This dish just feels like a warm hug for the soul. I hope your family loves it as much as mine does.

Ready in: 25m
Prep: 20m
Servings: 10 pancakes


  • Strawberry Rhubarb Compote
  • 4 stalks of rhubarb, chopped
  • 10 large strawberries, sliced
  • 1 tsp fresh lemon juice
  • 1 tbs maple syrup
  • Cinnamon Oat Pancakes
  • 2 cups oat flour
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1 cup + 3 tbs milk
  • 1 egg
  • 1 tbs maple syrup
  • 1/2 cup quick oats


  1. Let's get things started with the Strawberry Rhubarb compote. Add the rhubarb, strawberries, lemon juice, and maple syrup into a medium pot placed over medium heat. Let the mixture bubble away until the rhubarb starts to break down. About 10 mins. Remove from heat and toss. Set aside until ready to serve.
  2. No pancake time. In a large bowl add in all of the ingredients for the pancakes. Mix until smooth.
  3. Place a frying pan over medium-high heat. Add in olive oil and once the pan is hot, scoop in 1/4 cup of the pancake batter. Let fry for approximately 3 minutes per side.
  4. Serve pancakes with warm compote and real Canadian maple syrup.