Chocolate oatcakes are a hearty, lightly sweetened griddle cake made from oats, whole wheat flour, cocoa, and buttermilk. They sit somewhere between a pancake and a traditional Scottish oatcake, with a tender crumb and a satisfying oat chew. This version is baked in a skillet rather than fried, which keeps them moist and makes the calorie count easier to estimate—about 210 calories per cake before toppings.
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1 cup (120 g) whole wheat flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/3 cup (65 g) packed light brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 1/4 cups (300 ml) buttermilk
- 3 tbsp (45 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup (90 g) dark chocolate chips (optional)
Instructions
- Preheat the oven to 375°F (190°C). Place a 10-inch (25 cm) cast-iron skillet or oven-safe nonstick skillet in the oven to heat while you make the batter.
- In a food processor, pulse the rolled oats for about 10 seconds until they are coarsely ground—not a fine flour, but with some small oat pieces remaining. Transfer to a large mixing bowl.
- Add the whole wheat flour, cocoa powder, brown sugar, baking powder, baking soda, and salt to the oat mixture. Whisk to combine, breaking up any lumps of brown sugar.
- In a separate bowl, whisk the egg. Add the buttermilk, melted butter, and vanilla, and whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry streaks remain—do not overmix. Fold in the chocolate chips if using.
- Carefully remove the hot skillet from the oven. Reduce the oven temperature to 350°F (175°C). Lightly grease the skillet with a little butter or oil.
- Pour the batter into the hot skillet and smooth the top with a spatula. Return to the oven and bake for 18–20 minutes, until the center springs back when lightly pressed and a toothpick inserted in the middle comes out with only a few moist crumbs (not wet batter).
- Let the oatcake cool in the skillet for 5 minutes, then slide it onto a cutting board. Cut into 8 wedges and serve warm.
Tips
- Don’t overmix the batter. Overmixing develops gluten in the whole wheat flour, making the oatcake tough and rubbery. Stir until the flour is just moistened; a few lumps are fine.
- Use old-fashioned oats, not instant. Instant oats turn to mush and lose the texture that makes these oatcakes distinctive. If you only have quick oats, pulse them less and expect a softer, less chewy result.
- Make a dairy-free version. Substitute the buttermilk with 1 cup (240 ml) plain unsweetened almond milk mixed with 1 tablespoon lemon juice, and use coconut oil or a plant-based butter in place of the butter. The texture will be slightly less tender but still good.
- Check for doneness early. Ovens vary, and a dark skillet can make the bottom brown faster. Start checking at 16 minutes if your oven runs hot.
Serving Suggestions
Serve the wedges warm with a drizzle of maple syrup, a dollop of Greek yogurt, or a spoonful of raspberry jam. For a more indulgent breakfast, top with a few fresh berries and a dusting of powdered sugar. They also work well as a snack with a cup of coffee or tea.
Variations
- Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor without adding coffee taste.
- Swap the chocolate chips for chopped nuts—walnuts or pecans add crunch and healthy fats.
- Make them gluten-free by using a 1:1 gluten-free flour blend instead of whole wheat flour. The texture will be slightly more crumbly, so add an extra tablespoon of buttermilk if the batter seems too dry.
- Add a pinch of cinnamon or a teaspoon of orange zest to the dry ingredients for a warm, aromatic twist.
Storage and Reheating
Store leftover oatcakes in an airtight container in the refrigerator for up to 4 days. To reheat, place a wedge on a plate and microwave for 20–30 seconds, or toast in a toaster oven at 350°F (175°C) for 5 minutes. You can also freeze the wedges in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Reheat frozen wedges directly in the toaster or microwave until warm.
Frequently Asked Questions
How many calories are in one chocolate oatcake?
One wedge of this recipe (1/8 of the skillet) has about 210 calories without toppings. The exact count depends on the size of your egg, the brand of chocolate chips, and whether you use a butter substitute. For a more precise number, calculate based on the specific brands you use.
Can I make the batter ahead of time?
You can mix the dry ingredients up to 3 days ahead and store them in a sealed container. However, once you add the wet ingredients, the leavening starts working, so bake within 30 minutes of mixing for the best rise.
Why is my oatcake dense and heavy?
This usually happens from overmixing the batter or using too much flour. Spoon the flour into your measuring cup and level it off, rather than scooping, which packs in extra flour. Also, make sure your baking powder and baking soda are fresh—they lose potency after about 6 months.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. If using quick oats, skip the food processor step and mix them straight into the dry ingredients. You may also need to reduce the buttermilk by 2 tablespoons, as quick oats absorb more liquid.
Is this the same as a Scottish oatcake?
No, traditional Scottish oatcakes are unleavened, crispy crackers made mostly of oats and fat. This recipe is a modern, sweetened skillet cake—more like a giant pancake or a baked oatmeal cake. It’s a different dish entirely, but it shares the oat-forward character.
Can I cook these on the stovetop instead of the oven?
Yes. Pour the batter into a buttered 10-inch nonstick skillet over medium-low heat, cover, and cook for 8–10 minutes per side, flipping carefully. The texture will be more like a thick pancake, and the calorie count stays the same.
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