Whole Wheat Pancakes With Blueberry Compote Recipe

Name: Whole Wheat Pancakes With Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 3/4 cup all-purpose white flour; 1/2 cup whole wheat flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon coarse salt; 2 tablespoons sugar; 2 tablespoons wheat germ; 1 1/2 cups soymilk (optional trade ( low-fat buttermilk or 2% milk); 2 eggs, slightly beaten; 1/4 cup canola oil; Blueberry compote; 2 cups blueberries (fresh or frozen, about 1 pint); 4 tablespoons lemon juice; 1/8 teaspoon coarse salt; 1/4 cup sugar

Servings: persons

Pancakes
3/4 cup all-purpose white flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon coarse salt
2 tablespoons sugar
2 tablespoons wheat germ
1 1/2 cups soymilk (optional trade ( low-fat buttermilk or 2% milk)
2 eggs, slightly beaten
1/4 cup canola oil
Blueberry compote
2 cups blueberries (fresh or frozen, about 1 pint)
4 tablespoons lemon juice
1/8 teaspoon coarse salt
1/4 cup sugar

1
To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
2
To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
3
To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.

522

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 17 ingredients. The key ingredients include: Pancakes, 3/4 cup all-purpose white flour, 1/2 cup whole wheat flour, 1 1/2 teaspoons baking powder, and more.

Yes, Whole Wheat Pancakes With Blueberry 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.

Whole Wheat Pancakes With Blueberry Compote

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