Whole Wheat Pancakes With Strawberry Rhubarb Compote Rezept

Indulge in a delightful breakfast or brunch with these fluffy whole wheat pancakes, bursting with wholesome goodness. The recipe features a vibrant and tangy strawberry rhubarb compote that perfectly complements the light and fluffy pancakes. This recipe is easy to follow, perfect for weekend mornings, and guaranteed to impress your family and friends! From the blog of Two Peas and Their Pods.

Vorbereitung 15 Min.

Kochzeit 35 Min.

Kalorien 223.3 kcal

Eiweiß 16g

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Whole Wheat Pancakes With Strawberry Rhubarb Compote

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Zutaten für Whole Wheat Pancakes With Strawberry Rhubarb Compote

Whole Wheat Flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups buttermilk
2 tablespoons canola oil
2 large egg whites
1 teaspoon vanilla extract
1 tablespoon lemon zest
Fresh Lemon Juice
1 cup chopped rhubarb
2 tablespoons honey
Lemon, Zest Of
Strawberry

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Zubereitung von Whole Wheat Pancakes With Strawberry Rhubarb Compote

In a large bowl, whisk together the 2 cups whole wheat flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
Set aside.
In a separate large bowl, whisk together 1 1/2 cups buttermilk, 2 tablespoons canola oil, 2 large egg whites, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
Gently pour the wet ingredients into the dry ingredients.
Stir gently with a spatula until just combined. Do not overmix.
The batter will be thick.
Heat a lightly oiled griddle or non-stick skillet over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving a few inches between each.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
While pancakes cook, prepare the compote: In a medium skillet, combine 1 cup chopped rhubarb and cook over medium heat for 2-3 minutes, until softened.
Add 2 tablespoons honey, 1 tablespoon lemon zest, and 1 tablespoon lemon juice to the rhubarb. Stir and cook for 2 minutes.
Stir in 1 cup sliced strawberries and cook for another 2 minutes, until strawberries are softened and slightly saucy.
Serve the warm strawberry rhubarb compote over the hot pancakes. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

58g

Fat

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Pancakes And Waffles Breakfast Eggs Dairy Fruit Vegetables Stove Top Berries Strawberries Equipment

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Whole Wheat Pancakes With Strawberry Rhubarb Compote?

Whole Wheat Pancakes With Strawberry Rhubarb Compote dauert insgesamt etwa 50 Minuten – ungefähr 15 Minuten Vorbereitung und 35 Minuten Kochzeit.

Wie viele Kalorien hat Whole Wheat Pancakes With Strawberry Rhubarb Compote?

Whole Wheat Pancakes With Strawberry Rhubarb Compote hat etwa 223.3 Kalorien pro Portion, mit ungefähr 16 g Eiweiß, 13 g Kohlenhydraten und 7 g Fett.

Welche Zutaten brauche ich für Whole Wheat Pancakes With Strawberry Rhubarb Compote?

Die wichtigsten Zutaten für Whole Wheat Pancakes With Strawberry Rhubarb Compote sind Whole Wheat Flour, Sugar, Baking Powder, Baking Soda, Salt, Cinnamon. Die vollständige Liste mit Mengenangaben findest du oben.