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Nutrition Facts
Serving Size 1 (283g) Recipe makes 4 servings
Calories 474
Calories from Fat 170		(36%)
Amount Per Serving		%DV
	Total Fat 19.0g	29%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 1035mg		43%
Potassium 343mg		9%
Total Carbohydrate 66.8g		22%
	Dietary Fiber 6.3g	25%
	Sugars 27.2g
Protein 13.2g		26%
detailed view... how is this calculated?

Whole Wheat Pancakes With Blueberry Compote

Recipe #395144 | 15 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Kristine at Recipezaar
Oct 17, 2009

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.

SERVES 4 -6 , 10 -12 pancakes (change servings and units)

Ingredients

Pancakes

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

Blueberry compote

2 cups blueberries (fresh or frozen, about 1 pint)
4 tablespoons lemon juice
1/8 teaspoon coarse salt
1/4 cup sugar

Directions

1
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).
2
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.
3
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.

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Featured Reviews for This Recipe

From: So Cal Gal

On Oct 19, 2009

These are sooooo good!! They're like something you'd eat at a nice bed and breakfast! The pancakes are some of the best whole wheat pancakes I've ever had: they have a great flavor and texture (the cinnamon and wheat germ are perfect additions), and they're excellent with or without the compote (a topping of maple syrup and chopped pecans is also very good!). The blueberry compote is totally delicious; it has a fresh, intense, blueberry flavor and is just sweet enough (it's kind of like homemade blueberry jam, but with a bit less sugar). To make this recipe: I scaled the servings down to 2, used 1/2 cup of whole wheat pastry flour and 1/8 cup of whole wheat flour, subbed sodium-free baking powder for the regular kind, and opted for the buttermilk--all of which worked well. These pancakes are too good not to make again--and a copy of this recipe now has a permanent home in my small (but fabulous!) collection of 5-star pancake recipes! Thanks so much for sharing it, Kristine at Recipezaar!!