Whole Grain Pancakes with Berry Compote
15min
30min
4
385
Chef's Note
For extra fluffy pancakes, let the batter rest for a full 15 minutes instead of 10. This allows the oats to soften and the gluten to relax. You can also substitute any seasonal fruits in the compote, such as peaches in summer or sautéed apples in fall.
Tags
Ingredients
1 cup whole wheat flour
1/2 cup old-fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup Greek yogurt
2 large eggs
2 tablespoons honey
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
3 cups mixed berries (strawberries, blueberries, raspberries)
1/4 cup maple syrup
1 tablespoon lemon juice
1 teaspoon lemon zest
as needed cooking spray
Instructions
- 1
In a food processor, pulse the rolled oats until coarsely ground (not as fine as flour).
- 2
In a large bowl, whisk together the ground oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- 3
In a separate bowl, whisk together the milk, Greek yogurt, eggs, 1 tablespoon of honey, vanilla extract, and 2 tablespoons of melted butter until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay. Let the batter rest for 10 minutes.
- 5
While the batter rests, prepare the berry compote. Wash and hull the strawberries, then cut into quarters. Leave blueberries whole and gently rinse raspberries.
- 6
In a medium saucepan, combine 2 cups of the mixed berries, the remaining 1 tablespoon of honey, maple syrup, lemon juice, and lemon zest.
- 7
Cook the berry mixture over medium heat for 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
- 8
Remove the compote from heat and gently fold in the remaining 1 cup of fresh berries. Set aside and keep warm.
- 9
Heat a large non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or the remaining 1 tablespoon of melted butter.
- 10
For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 11
Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
- 12
Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.
- 13
Serve the pancakes stacked on plates with the warm berry compote spooned generously over the top.
Nutrition Information (per serving)
385
12g
58g
14g
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