Whole Wheat Pancakes with Strawberry Rhubarb Compote
User Reviews
0.0
0 reviews
Unrated
-
Course
Breakfast
Whole Wheat Pancakes with Strawberry Rhubarb Compote
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 1 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/4 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
- For the Compote:
- 3/4 cup rhubarb chopped
- 1 tablespoon honey
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup strawberries cut into quartered pieces
Add to Shopping List
Instructions
- 1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- 2. In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.
- 3. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix. The batter will be thick.
- 4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. 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. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
- 5. To make the compote: Spray a medium skillet with cooking spray. Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft. Add in the honey, lemon zest, and lemon juice. Stir and cook for 2 minutes. Stir in the strawberries and cook for another two minutes.
- 6. Serve strawberry rhubarb compote over hot pancakes.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Stewed strawberry rhubarb compote with chia coconut pudding
North American, American, International, Health food
5.0
(15 reviews)
