Ingredients for Whole Wheat Pancakes With Blueberry Compote
- All Purpose White Flour
- 1 ½ cups whole wheat flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- Coarse Salt
- ¼ cup granulated sugar (plus ¼ cup for compote)
- ¼ cup wheat germ
- Soymilk
- 2 large eggs
- Canola Oil
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
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How to Make Whole Wheat Pancakes With Blueberry Compote
- **Make the Pancakes:** In a large bowl, whisk together 1 ½ cups whole wheat flour, ½ cup all-purpose flour, ¼ cup wheat germ, ¼ cup granulated sugar, 2 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Add 1 ¾ cups 2% milk (or vanilla soymilk), ¼ cup vegetable oil, and 2 large eggs to the dry ingredients. Whisk until just combined, do not overmix.
- Let the batter rest for 10 minutes.
- **Make the Blueberry Compote:** In a medium saucepan, combine 2 cups fresh or frozen blueberries, 2 tablespoons lemon juice, and a pinch of salt.
- Cook over medium heat for 4-5 minutes, or until the berries begin to burst.
- Stir in ¼ cup granulated sugar and continue to simmer for 6-8 minutes, or until thickened, stirring frequently.
- Remove from heat and transfer to a bowl. Set aside.
- **Cook the Pancakes:** Heat a lightly oiled griddle or nonstick skillet over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the pancakes immediately, topped with the warm blueberry compote.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
108g
Fat
10g
Carbs
22g
