Whole Grain Pancakes with Pineapple-Ginger Compote
The recipe Whole Grain Pancakes with Pineapple-Ginger Compote can be made in approximately 45 minutes. This recipe serves 6 and costs $1.08 per serving. One portion of this dish contains about 9g of protein, 13g of fat, and a total of 408 calories. A couple people really liked this side dish. If you have egg, buckwheat flour, baking soda, and a few other ingredients on hand, you can make it. 10 people were glad they tried this recipe. It is brought to you by Foxes Love Lemons. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 57%, this dish is pretty good. If you like this recipe, you might also like recipes such as Grain-Free Dreamsicle Pancakes with Clementine-Vanilla Bean Compote, Grain-Free Crêpes with Honey Citrus Compote, and Grain-Free Skillet Pancake with Roasted Cherry Compote (Paleo).
Servings: 6
Ingredients:
1 tablespoon agave nectar
1 tablespoon baking powder
1 teaspoon baking soda
1/3 cup brown rice flour
1/4 cup buckwheat flour
2 cups buttermilk
1 egg
1 cup all-purpose flour
2 teaspoons grated fresh ginger
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 cup maple syrup, plus extra for serving
1/2 fresh pineapple, peeled, cored and cut into 1-inch chunks
1/4 cup unsalted butter, melted
2/3 cup yellow cornmeal
Equipment:
whisk
bowl
sauce pan
Cooking instruction summary:
Make Whole Grain Pancakes: In a small bowl, whisk egg, buttermilk and maple syrup. In a large bowl, whisk all-purpose flour, cornmeal, brown rice flour, buckwheat flour, baking powder, baking soda and salt. Add buttermilk mixture to flour mixture; whisk until combined. Add butter; whisk until no lumps remain. Heat a griddle or large nonstick skillet over medium heat. In batches; spray griddle with nonstick spray, then pour batter by 1/3-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Meanwhile, make Pineapple-Ginger Compote: Heat butter in medium saucepan over medium-high heat. Add pineapple and ginger and cook 6 to 8 minutes or until slightly softened, stirring frequently. Stir in agave nectar and cinnamon. Serve pancakes topped with compote and/or maple syrup.
Step by step:
1. Make Whole Grain Pancakes: In a small bowl, whisk egg, buttermilk and maple syrup. In a large bowl, whisk all-purpose flour, cornmeal, brown rice flour, buckwheat flour, baking powder, baking soda and salt.
2. Add buttermilk mixture to flour mixture; whisk until combined.
3. Add butter; whisk until no lumps remain.
Heat a griddle or large nonstick skillet over medium heat. In batches; spray griddle with nonstick spray, then pour batter by 1/3-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Meanwhile, make Pineapple-Ginger Compote
1. Heat butter in medium saucepan over medium-high heat.
2. Add pineapple and ginger and cook 6 to 8 minutes or until slightly softened, stirring frequently. Stir in agave nectar and cinnamon.
3. Serve pancakes topped with compote and/or maple syrup.
Nutrition Information:
covered percent of daily need
