White Whole Wheat Mini Pancakes with Berry Compote

Pancakes, aren't they glorious? People love them as children all the way to adulthood and old age. They are simple, delicious, and customizable, whether you want fruits or nuts in the mix, or prefer using healthier ingredients than many store-bought mixers offer or what is served in restaurants. Sometimes, you want something quick, nutritious, and easy at home.

Here is a solution for you: use white whole wheat flour!

What is White Whole Wheat Flour?

Simply put, it is whole grain flour (so it has all the good bits stripped away in white or all-purpose flour, such as the germ, bran and endosperm) but is produced from white wheat. It is milder in flavour than the brownish, nutty cousin you may be more familiar with, but it can be used in the same way as white flour, just with more fiber, protein, healthy fat, vitamins and essential minerals. This is one of my go-to alternative grains for baking. 

How to Make a Berry Compote for Pancakes

What is a compote? This can be confused with other methods and terms such as 'coulis'. Compote is French for mixture and is essentially fruits, chopped or whole in some form of sugar syrup, cooked down to a thick consistency where the fruit breaks down. Spices and other ingredients can be added to make it a standalone dessert, but it is also perfect for pancakes and can served as a substitute for syrup.

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Yield: 2

Author: Dontmissmyplate

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Whole Wheat Mini Pancakes with Berry Coulis

Nutritious pancakes made from white whole wheat flour packing a berry delicious punch with a rich compote.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 cup white whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 teaspoons coconut sugar
• 1 tablespoon pumpkin spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons coconut or vegetable oil
• 1 cup milk (dairy or non-dairy)
• 1/2 stick of butter

Berry Compote

• 1 cup mixed berries
• 1 tablespoon peach preserves
• 1 teaspoon lemon juice (optional)
• 1/4 cup fruit juice or a mild carbonated liquid (I used Oillipop soda)

Instructions

Pancakes

1. Put the flour, baking soda, baking powder, salt, sugar and spice together in a large bowl and whisk until incorporated.
2. In a separate bowl, beat the egg, oil, vanilla and milk.
3. Make a well in a large bowl and add the wet ingredients. Using a spatula, stir until just combined - do not overmix! It's fine to have lumps; you just want to ensure there aren't large deposits of dry flour. This method will help prevent tough pancakes.
4. Add the butter on medium heat in a nonstick iron cast pan - about two tablespoons per batch. Use a cookie scoop or 1/4 cup to spoon the batter into the hot pan. Cook for about one minute or until you see bubbles on one side and a golden brown colour forms. Avoid overcrowding the pan to give your pancakes some room!

Berry Compote

1. Put your compote together. In a small nonstick pot, heat the berries and fruit juice for about two minutes or until the liquid has reduced by a third, then add the peach preserves. Cook for another minute, crushing the berries and adding more juice as needed to get to the desired consistency. The stirring will also help thicken the sauce, but try not to overcook and burn. Finish with the lemon juice, then take off the stovetop.
2. Once the pancakes are ready to serve, you can pour the coulis directly, spooning out the large bits of fruit on each serving. Enjoy!

Nutrition Facts

Calories

628

Fat (grams)

32 g

Sat. Fat (grams)

21 g

Carbs (grams)

75 g

Sugar (grams)

26 g

Protein (grams)

16 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.