Start your day with wholesome Whole Grain Pancakes topped with a luscious Blueberry Compote. This healthy and satisfying breakfast recipe is packed with fiber and bursting with fruity flavors.
Whole Grain Pancakes with Blueberry Compote
Indulge in a nutritious and delicious breakfast with our Whole Grain Pancakes with Blueberry Compote recipe. Made with whole wheat flour, oats, and a homemade blueberry compote, these pancakes are a perfect way to start your day on a healthy note.
The combination of whole grains and antioxidant-rich blueberries makes this breakfast option both filling and flavorful. Treat yourself to a stack of these pancakes and enjoy the natural sweetness of the blueberry compote.
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Whole Grain Pancakes with Blueberry Compote
Ingredients
- 1 cup whole wheat flour
- 1/2 cup oats
- 2 tablespoons ground flaxseed
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon juice
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 9g
- Carbohydrates: 45g
- Fiber: 7g
- Fat: 5g
- Sugar: 11g
Instructions
- In a large bowl, whisk together the whole wheat flour, oats, ground flaxseed, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the milk, Greek yogurt, honey or maple syrup, vanilla extract, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes until golden brown.
- In a small saucepan, combine the blueberries, water, honey or maple syrup, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly.
- Serve the whole grain pancakes with the blueberry compote on top. Enjoy!
Service Suggestion
- Serve the pancakes with a dollop of Greek yogurt and a sprinkle of toasted nuts for added protein and crunch.
- Pair with a cup of freshly brewed coffee or a glass of orange juice for a complete breakfast experience.
Notes
- For a gluten-free version, use a gluten-free flour blend in place of whole wheat flour.
- Make a double batch of the blueberry compote and store it in the refrigerator for future use.
