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Whole Wheat Pancakes with Strawberry Rhubarb Compote

Bring something special to the table with this well-loved recipe.

Course: Breakfast

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

Instructions

    Cup of Yum
  1. 1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  2. 2. In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.
  3. 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. 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. 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. 6. Serve strawberry rhubarb compote over hot pancakes.