Whole Wheat Pancakes with Strawberry Rhubarb Compote
Start your morning right with these Whole Wheat Pancakes with Strawberry Rhubarb Compote. Soft, fluffy pancakes meet a sweet-tart compote made from fresh strawberries and rhubarb. This easy recipe is perfect for a weekend brunch or a delightful weekday breakfast. Treat yourself to a plate of pure deliciousness!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Skillet
- Frying Pan
- Whisk
Ingredients
- 1 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup plus 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 cup rhubarb, chopped
- 1 tablespoon honey
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup strawberries, cut into quartered pieces
Instructions
- In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another bowl, combine the buttermilk, canola oil, egg whites, vanilla extract, lemon zest, and lemon juice. Whisk until everything is well incorporated.
- Pour the wet ingredients over the dry ingredients, and stir gently with a spatula until just combined. Be careful not to over-mix; the batter should be thick and lumpy.
- Heat a griddle pan or non-stick skillet over medium heat. Once hot, spray it lightly with cooking spray to prevent sticking. Pour about 1/4 cup of pancake batter onto the hot griddle.
- Carefully flip the pancakes and cook until they’re lightly browned on the other side.
- To prepare the compote, spray a medium skillet with cooking spray and add the chopped rhubarb. Cook over medium heat for about 2 to 3 minutes until it starts to soften.
- Next, add in the honey, lemon zest, and lemon juice. Stir this mixture and cook for another two minutes.
- Finally, stir in the strawberries and cook for another two minutes until they’re heated through and everything is well combined.
- Serve the warm strawberry rhubarb compote generously over the hot pancakes. Enjoy your delightful breakfast!
Notes
- Storage: Store any leftover pancakes in an airtight container in the fridge for up to four days.
- Freezing: To freeze pancakes, place them in a single layer on a baking sheet until they’re frozen, then transfer to a freezer bag.
- Pairing: Serve with additional fresh strawberries or seasonal fruits for a refreshing side.
- Variations: Try adding a scoop of protein powder to your pancake batter.
- Serving Tips: For a fun twist, serve the pancakes with a side of whipped cream.