Description
The spice of the cinnamon and nutmeg in the pancakes ties together well with the strawberry rhubarb compote making for a delicious, healthy meal!
Ingredients
- FOR THE COMPOTE:
- 1 pound Strawberries, Washed, Hulled, And Sliced
- 1 pound Rhubarb, Washed And Cut Into 1 Inch Pieces
- 3 Tablespoons Honey
- ¼ teaspoons Nutmeg
- ¼ teaspoons Cinnamon
- 1 Tablespoon Water
- FOR THE PANCAKES:
- ½ cups Whole Wheat Flour
- ½ cups All-purpose Flour
- ¼ cups Flaxseed Meal
- ¼ cups Oat Bran
- ¼ cups Quick Oats
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- 1 Tablespoon Sugar
- 1 Egg
- 1-¾ cup Unsweetened Vanilla Almond Milk
- ½ cups Water
Preparation
1. Place all ingredients for the compote into a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer for about 15 minutes or until fruit has softened and the mixture has reduced and thickened. Remove from heat.
2. While the compote is cooking, start preparing your pancake batter.
3. In a medium-sized bowl, stir together flours, flaxseed, oat bran, quick oats, baking powder, salt, cinnamon, nutmeg and sugar.
4. In a small bowl, whisk together the egg, almond milk and water. Slowly whisk the wet ingredients into the dry ingredients. Batter will be runny but will thicken while sitting.
5. Heat a griddle or frying pan to medium heat. Spray with non-stick cooking spray. Pour batter by 1/4 cup fulls onto the griddle. Flip when the top starts to bubble and the edges look dry. Cook the second side for about 3 minutes or until light brown. Remove cooked pancakes to a plate. Continue with remaining batter.
6. Top pancakes with strawberry rhubarb compote. Enjoy!
