Whole Wheat Pancakes With Strawberry Rhubarb Compote Recipe

Name: Whole Wheat Pancakes With Strawberry Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 ½ tablespoons sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon cinnamon; 1 cup buttermilk, plus 2 Tablespoons; 1 tablespoon canola oil; 2 egg whites; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; ¾ cup rhubarb, chopped; 1 tablespoon honey; 1 lemon, zest of; 2 tablespoons fresh lemon juice; 1 cup strawberry, cut into quartered pieces

Servings: persons

1 cup whole wheat flour
1 ½ tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 cup buttermilk, plus 2 Tablespoons
1 tablespoon canola oil
2 egg whites
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¾ cup rhubarb, chopped
1 tablespoon honey
1 lemon, zest of
2 tablespoons fresh lemon juice
1 cup strawberry, cut into quartered pieces

1
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
2
Set aside.
3
In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.
4
Pour wet ingredients over the dry ingredients.
5
Stir gently with a spatula until combined.
6
Dont over mix.
7
The batter will be thick.
8
Heat a griddle pan or non stick skillet over medium heat.
9
Spray with cooking spray.
10
Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other.
11
When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
12
To make the compote: Spray a medium skillet with cooking spray.
13
Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft.
14
Add in the honey, lemon zest, and lemon juice.
15
Stir and cook for 2 minutes.
16
Stir in the strawberries and cook for another two minutes.
17
Serve strawberry rhubarb compote over hot pancakes.

682

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: 1 cup whole wheat flour, 1 ½ tablespoons sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and more.

Yes, Whole Wheat 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.

Whole Wheat Pancakes With Strawberry Rhubarb Compote

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