Best Whole Wheat Pancakes With Blueberry Compote Recipes

WHOLE WHEAT BLUEBERRY PANCAKES

Whole Wheat Blueberry Pancakes image

The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.

Provided by brossettelewis

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 13m

Yield 5

Number Of Ingredients 7

Ingredients

1 ¼ cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
½ teaspoon salt
1 tablespoon artificial sweetener
½ cup blueberries

Steps:

Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g

WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE

Whole Wheat Pancakes With Blueberry Compote image

This is a refresh of a Wholeliving.com recipe. Martha Stewart's gang opts for low-fat buttermilk, but I never have that on hand so I trade in 2% milk or vanilla soymilk -- depending on what's in the fridge.The added wheat germ supplies some potassium and iron (it has more than any other food). I also add a teaspoon of cinnamon (because I love it) and cut the whole wheat flour with some all purpose flour so they don't taste too "nutty." To make the compote, you can use fresh or frozen blueberries -- up the lemon juice for more tartness and up the sugar for more sweetness.

Provided by Kristine at Food.com

Categories Breakfast

Time 15m

Yield 10-12 pancakes, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup all-purpose white flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon coarse salt
2 tablespoons sugar
2 tablespoons wheat germ
1 1/2 cups soymilk (optional trade ( low-fat buttermilk or 2% milk)
2 eggs, slightly beaten
1/4 cup canola oil
2 cups blueberries (fresh or frozen, about 1 pint)
4 tablespoons lemon juice
1/8 teaspoon coarse salt
1/4 cup sugar

Steps:

To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#lactose #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #pancakes-and-waffles #breakfast #fruit #american #easy #summer #dietary #seasonal #low-saturated-fat #free-of-something #low-in-something #berries #blueberries #brunch #3-steps-or-less