Toasted Pecan and Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote Recipe

Name: Toasted Pecan and Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Filling; - PHILADELPHIA Original Cream Cheese, softened; 2 cups Greek-style yogurt; 1/2 cup honey; 2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09; Fruit Compote; 2 cups water, divided; 1 cup sugar; 2 cups Bing cherries, pitted; 4 each fresh peaches, peeled, pitted and sliced; 4 each fresh apricots, peeled, pitted and sliced; 2 Tbsp. gingerroot, grated; 4 tsp. cornstarch; Quinoa Pancakes; 2 qt. complete pancake mix; 1-1/2 qt. water; 1 qt. cooked quinoa; 2 cups toasted chopped pecans; 1/2 cup wheat germ; 2 Tbsp. ground cardamom

Servings: persons

Cream Cheese Filling
- PHILADELPHIA Original Cream Cheese, softened
2 cups Greek-style yogurt
1/2 cup honey
2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
Fruit Compote
2 cups water, divided
1 cup sugar
2 cups Bing cherries, pitted
4 each fresh peaches, peeled, pitted and sliced
4 each fresh apricots, peeled, pitted and sliced
2 Tbsp. gingerroot, grated
4 tsp. cornstarch
Quinoa Pancakes
2 qt. complete pancake mix
1-1/2 qt. water
1 qt. cooked quinoa
2 cups toasted chopped pecans
1/2 cup wheat germ
2 Tbsp. ground cardamom

1
Cream Cheese Filling: Mix ingredients.
2
Refrigerate until ready to use.
3
Fruit Compote: Mix 1 cup water (or 1/4 cup water for trial recipe) and sugar in saucepan.
4
Bring to boil on medium heat; cook until sugar is dissolved, stirring occasionally.
5
Add fruit and ginger; stir.
6
Simmer on medium-low heat until fruit is tender.
7
Stir in combined cornstarch and remaining water; cook until sauce is translucent and slightly thickened, stirring frequently.
8
Keep warm.
9
Or cool, then refrigerate until ready to use.
10
Quinoa Pancakes: Combine pancake mix and water in large bowl.
11
Stir in quinoa, pecans, wheat germ and cardamom.
12
Heat lightly oiled 8-inch saute pan on medium-high heat.
13
Use #24 scoop to portion batter into pan; immediately spread each portion into 4-1/2-inch circle.
14
Cook 1 to 2 min.
15
on each side or until golden brown on both sides.
16
Repeat with remaining batter, brushing pan with oil as needed.
17
For each serving: Place 1 Quinoa Pancake on serving plate; spread with 2 Tbsp.
18
Cream Cheese Filling.
19
Repeat, then stack pancakes.
20
Top with a third pancake; top with a 1-Tbsp.
21
dollop of the remaining Cream Cheese Filling.
22
Drizzle with 1/3 cup warm Fruit Compote.

758

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.

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

You need 20 ingredients. The key ingredients include: Cream Cheese Filling, - PHILADELPHIA Original Cream Cheese, softened, 2 cups Greek-style yogurt, 1/2 cup honey, and more.

Yes, Toasted Pecan and Quinoa Pancakes with Cream Cheese Filling and Warm Fruit 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.

Toasted Pecan and Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote

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