Whole Wheat Pancakes with Strawberry Rhubarb Compote
Ingredients
The pancakes
-
1
cup
whole wheat flour
-
1½
tablespoons
sugar
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
teaspoon
cinnamon
-
1
cup
buttermilk plus 2 tablespoons
-
1
tablespoon
canola oil
-
2
large
egg whites
-
1
teaspoon
vanilla extract
-
1
teaspoon
lemon zest
-
1
tablespoon
fresh lemon juice
The compote
-
¾
cup
rhubarb, chopped
-
1
tablespoon
honey
-
1
lemon
zest of
-
2
tablespoons
fresh lemon juice
-
1
cup
strawberries, quartered
Instructions
- Whisk together the dry ingredients in a medium bowl and set aside.
- In another bowl, whisk together the wet ingredients.
- Combine the wet and dry ingredients gently without overmixing.
- Heat a griddle or skillet and pour batter to form pancakes, flipping when bubbles form.
- For the compote, cook rhubarb in a skillet until soft, then add honey, lemon zest, and lemon juice.
- Stir in strawberries and cook briefly until warmed.
- Serve the compote over the pancakes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
You might also like