Multi-Grain Pancakes With Strawberry Rhubarb Compote Recipe

Name: Multi-Grain Pancakes With Strawberry Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COMPOTE:; 1 pound Strawberries, Washed, Hulled, And Sliced; 1 pound Rhubarb, Washed And Cut Into 1 Inch Pieces; 3 Tablespoons Honey; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cinnamon; 1 Tablespoon Water; FOR THE PANCAKES:; 1/2 cups Whole Wheat Flour; 1/2 cups All-purpose Flour; 1/4 cups Flaxseed Meal; 1/4 cups Oat Bran; 1/4 cups Quick Oats; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1 Tablespoon Sugar; 1 Egg; 1-3/4 cup Unsweetened Vanilla Almond Milk; 1/2 cups Water

Servings: persons

FOR THE COMPOTE:
1 pound Strawberries, Washed, Hulled, And Sliced
1 pound Rhubarb, Washed And Cut Into 1 Inch Pieces
3 Tablespoons Honey
1/4 teaspoons Nutmeg
1/4 teaspoons Cinnamon
1 Tablespoon Water
FOR THE PANCAKES:
1/2 cups Whole Wheat Flour
1/2 cups All-purpose Flour
1/4 cups Flaxseed Meal
1/4 cups Oat Bran
1/4 cups Quick Oats
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1 Tablespoon Sugar
1 Egg
1-3/4 cup Unsweetened Vanilla Almond Milk
1/2 cups Water

1
1. Place all ingredients for the compote into a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer for about 15 minutes or until fruit has softened and the mixture has reduced and thickened. Remove from heat.
2
2. While the compote is cooking, start preparing your pancake batter.
3
3. In a medium-sized bowl, stir together flours, flaxseed, oat bran, quick oats, baking powder, salt, cinnamon, nutmeg and sugar.
4
4. In a small bowl, whisk together the egg, almond milk and water. Slowly whisk the wet ingredients into the dry ingredients. Batter will be runny but will thicken while sitting.
5
5. Heat a griddle or frying pan to medium heat. Spray with non-stick cooking spray. Pour batter by 1/4 cup fulls onto the griddle. Flip when the top starts to bubble and the edges look dry. Cook the second side for about 3 minutes or until light brown. Remove cooked pancakes to a plate. Continue with remaining batter.
6
6. Top pancakes with strawberry rhubarb compote. Enjoy!

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE COMPOTE:, 1 pound Strawberries, Washed, Hulled, And Sliced, 1 pound Rhubarb, Washed And Cut Into 1 Inch Pieces, 3 Tablespoons Honey, and more.

Yes, Multi-Grain Pancakes With Strawberry Rhubarb Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multi-Grain Pancakes With Strawberry Rhubarb Compote

How did you like this recipe?

Frequently Asked Questions