Whole Grain Pancakes with Berry Compote
20min
25min
4
444
Chef's Note
For the fluffiest pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate and the flour to hydrate. If you prefer thinner pancakes, add an extra 2-3 tablespoons of almond milk to the batter. The berry compote can be made a day ahead and refrigerated for convenience.
Tags
Ingredients
1 cup whole wheat flour
1/2 cup oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
8 large eggs
1 cup Greek yogurt
1 cup unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons honey
3 tablespoons coconut oil
3 cups mixed berries (strawberries, blueberries, raspberries)
1 tablespoon lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds
1/2 cup whey protein powder (unflavored)
Instructions
- 1
For the berry compote: In a medium saucepan, combine 2 1/2 cups of mixed berries, 1 tablespoon of lemon juice, and 2 tablespoons of maple syrup. Bring to a simmer over medium heat.
- 2
Reduce heat to low and cook the berry mixture for 10-12 minutes, stirring occasionally, until berries break down and sauce thickens slightly.
- 3
Remove the compote from heat and stir in 2 tablespoons of chia seeds. Set aside to cool and thicken while preparing pancakes.
- 4
In a large bowl, whisk together 1 cup of whole wheat flour, 1/2 cup of oat flour, 1/2 cup of whey protein powder, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon.
- 5
In a separate bowl, whisk 8 large eggs until lightly beaten. Add 1 cup of Greek yogurt, 1 cup of unsweetened almond milk, 1 teaspoon of vanilla extract, and 2 tablespoons of honey. Whisk until well combined.
- 6
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine.
- 7
Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of coconut oil to coat the surface.
- 8
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- 9
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more coconut oil as needed.
- 10
Fold the remaining 1/2 cup of fresh berries into the compote.
- 11
Serve the pancakes warm, topped with the berry compote, dividing equally among 4 servings.
Nutrition Information (per serving)
444
45g
22g
20g
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