Matcha Oatcakes with Maple Persimmon Compote

I haven’t made oatcakes in a while. Do you know why I don’t like posting oatcake recipes? Because I can never get good pictures of them. That’s literally the reason. Porridge and pancakes are equally fickle to photograph, but I think I’ve figured out how to take a good shot of oatmeal. I can’t seem to get a good picture of oatcakes (the exception is the Chai Oatcakes, which I explicitly credit luck and luck alone).


But I must make them anyway! Making pancakes from oats is a fun way to switch up your routine if you tend to stick with oatmeal every day. My goal is to satisfy your pancake craving in a nutritious way. As someone with very fussy IBS, I had a hard time eating and enjoying pancakes in the past, and oatmeal pancakes have really helped me out in that regard.

Not only would I like to put out some new oatcake recipes, but I would like to go back and redo all my old ones–not only to take better pictures, but to tweak the recipes. My oatcake skills have improved (I think) since I started the blog, and I know from reading the comments that the results have been inconsistent among everyone who tried them.


Matcha in oatcakes does not make a photogenic color. Please forgive them. They are tasty, so don’t judge them by their outward color!

Random Recommendations:

  • [vids] my girl Ashley Wagner just won Skate America a couple weeks ago and she’s amazing and I love her and she ‘liked’ my Tweet on Twitter, so yeah
  • [eats] the vegan tikka masala from Trader Joe’s

Matcha Oatcakes with Maple Persimmon Compote

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: serves 1

about 3 4-inch pancakes

What you'll need:

    For the Matcha Oatcakes
  • 1/3 cup milk of choice (I used plain, unsweetened soy)
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 1/2 cup's worth of diced zucchini, peeling optional (your pancakes are going to be green anyway!)*
  • 1/2 tsp coconut oil
  • 2 tsp maple syrup
  • 2 tsp matcha powder
  • pinch of salt
  • 2/3 cup rolled or quick oats (I used Better Oats)
  • rounded 1/2 tsp baking powder
  • For Maple Persimmon Compote
  • 1/4 cup water
  • 1 persimmon, diced (I recommend Fuyu)
  • 2 tsp maple syrup
  • 1/4 tsp vanilla extract

How to make it:

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. While that sits, prepare your compote: Combine water, persimmon, vanilla, and maple syrup in a saucepan over medium heat. Bring to a simmer and lower heat to medium-low.
  3. Let simmer for around five minutes, until mixture begins to thicken. Stir occasionally. Smash the bigger pieces with your spatula (a wooden spoon works best, actually).
  4. Remove from heat and allow mixture to thicken while you make your pancakes.
  5. Heat a griddle pan over medium low heat.
  6. Put all pancake ingredients EXCEPT oats and baking powder (including milk-vinegar mixture) in a blender or food processor and blend until smooth. FYI: If your blender has measuring marks on the sides, the amount after blending should be close to 1/2 a cup.
  7. Add oats and baking powder; blend again until incorporated, but not smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of a chunky paint.
  8. Taste test the pancake batter for sweetness. Add more maple syrup as desired.
  9. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
  10. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  11. Serve with Maple Persimmon Compote, and any other toppings of your choice (coconut, black sesame seeds, red bean paste, fresh berries, coconut whipped cream, etc).

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

6 Responses to Matcha Oatcakes with Maple Persimmon Compote

  1. Kelsey says:

    This sounds so good! I have a small pile of persimmons at home that are taking forever to ripen and I’m having trouble being patient with them..

  2. Christine says:

    It might not be your oatcake recipes that need to be tweaked — it might be inconsistencies among your readers’ stoves. There are differences between gas and electric. I grew up with electric but now have a gas stove. I often find that when a recipe says “medium,” I have to turn the gas lower than that or else the food will burn. With pancakes or grilled cheeses, the food might be burned on the outside but raw on the inside.

    If you’re going to revisit some of your recipes, I think that a few older baked oatmeal recipes could be tweaked. I’m thinking of French Toast Green Monster Baked Oatmeal and Strawberry Baked Oatmeal. I followed the directions exactly and Baked them for the longest amount of time, but they still turned out too soupy. I haven’t had that problem with your newer baked oatmeal recipes.

    • Lauren Smith says:

      Very true! I, too, grew up from electric, but most stoves here in NYC are gas. It was quite an adjustment! Weirdly, the older baked oatmeals didn’t turn out soupy when I made them, so I either measured incorrectly or typed it incorrectly haha. I am very capable of either one. 🙂

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  4. Truthfully, I can say that these matcha oatcakes look BEAUTIFUL! And the same case is for me whenever I try to photograph smoothie bowls. The toppings just sink and sink and sink to the bottom ALL the time before I can get in good shots!

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