Whole Wheat Pancakes With Strawberry Rhubarb Compote Recipe

Name: Whole Wheat Pancakes With Strawberry Rhubarb Compote
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 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

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.

Prep Time 15 mins

Cook Time 35 mins

Calories 223.3 kcal

Protein 16g

Rating 5.0 (1 Reviews)

Whole Wheat Pancakes With Strawberry Rhubarb Compote

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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