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Ingredients
| whole wheat flour: 1 1/4 cups |
| wheat germ: 1/4 cup |
| granulated sugar: 2 Tbl |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| sea salt: 1 tsp |
| low fat buttermilk: 1 1/2 cups |
| vegetable oil: 1/4 cup |
| eggs: 2 (large//lightly beaten) |
| cooking spray |
| blueberries: 1 pt |
| lemon juice: 6 Tbl (fresh) |
| sea salt: 1/8 tsp |
| granulated sugar: 1/2 cup |
| blackberries: 1/2 pt |
Whole Wheat Pancakes With Berry Compote
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- MAKE THE PANCAKES: Preheat the oven to 200°F Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil and eggs. Let stand 10 minutes, if batter thickens, stir in 1 tablespoons water.
- MAKE THE COMPOTE: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until blueberries begin to burst 4-5 minutes. stir in sugar. simmer, stirring often, until thick enough to coat the back of a spoon, 6-8 minutes. Transfer to a bowl, stir in blackberries.
- Coat a non-stick skillet with cooking spray, and heat over medium heat. Spoon in 1/4 cup batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.