Whole Wheat Pancakes with Strawberry Rhubarb Compote
The recipe Whole Wheat Pancakes with Strawberry Rhubarb Compote can be made in roughly 45 minutes. For $1.11 per serving, you get a side dish that serves 4. Watching your figure? This lacto ovo vegetarian recipe has 234 calories, 8g of protein, and 6g of fat per serving. Several people made this recipe, and 244 would say it hit the spot. Mother's Day will be even more special with this recipe. It is brought to you by Two Peas and Their Pod. Head to the store and pick up canolan oil, sugar, salt, and a few other things to make it today. With a spoonacular score of 65%, this dish is solid. If you like this recipe, you might also like recipes such as Whole-wheat Pancakes With Berry Compote, Whole Wheat Pancakes With Blueberry Compote, and Strawberry Rhubarb Compote.
Servings: 4
Ingredients:
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup buttermilk, plus 2 Tablespoons
1 tablespoon canola oil
1/4 teaspoon cinnamon
2 egg whites
1 tablespoon honey
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon lemon zest
3/4 cup rhubarb, chopped
½ teaspoon salt
1 cup strawberries, cut into quartered pieces
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1 cup whole wheat flour
Equipment:
whisk
bowl
spatula
griddle
frying pan
Cooking instruction summary:
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.2. In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.3. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix. The batter will be thick.4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.5. To make the compote: Spray a medium skillet with cooking spray. Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft. Add in the honey, lemon zest, and lemon juice. Stir and cook for 2 minutes. Stir in the strawberries and cook for another two minutes.6. Serve strawberry rhubarb compote over hot pancakes.
Step by step:
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.
3. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix. The batter will be thick.
4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray.
5. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
6. To make the compote: Spray a medium skillet with cooking spray.
7. Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft.
8. Add in the honey, lemon zest, and lemon juice. Stir and cook for 2 minutes. Stir in the strawberries and cook for another two minutes.
9. Serve strawberry rhubarb compote over hot pancakes.
Nutrition Information:
covered percent of daily need
