Cinnamon-Wheat Pancakes with Hot Boysenberry Compote
Cinnamon-Wheat Pancakes with Hot Boysenberry Compote

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 10 minutes
  • Cook: 12 minutes

Nutrition Facts

Amount per serving:
Total Calories: 217kcal (11%)
  • 442mg (18%) Sodium
  • 43g Carbs
  • 8g Fiber
  • 2g (2%) Fat
  • 1g (3%) Saturated Fat
  • 14g Sugars
  • 10g Protein
  • 157mg (16%) Calcium
  • 2mg (11%) Iron
217kcal (11%)442mg (18%)43g8g2g (2%)14g10g1g (3%)

Start your day right with this breakfast teeming with nutrition...and taste!


  • 2 cup frozen boysenberries
  • 1/3 cup apple juice
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • <br />Pancakes:1 teaspoon baking soda
  • <br />Pancakes:1 1/2 cup buttermilk
  • <br />Pancakes:1 cup whole-wheat flour
  • <br />Pancakes:1 tablespoon cinnamon
  • <br />Pancakes:2 egg whites
  • <br />Pancakes:1 teaspoon vanilla



To make the compote, combine the boysenberries and apple juice in a small saucepan; simmer for 5 minutes. In a separate bowl, combine sugar and cornstarch. Add to the berry mixture, gently stirring until it boils. Remove the compote from the heat and let it cool slightly until it thickens. To make the pancakes, in a small bowl dissolve the baking soda in buttermilk; set aside. In a larger bowl, combine flour, cinnamon, and sugar. Add the buttermilk mixture, egg whites, and vanilla. Blend together. Spray the griddle with vegetable-oil cooking spray. Ladle the pancake mixture onto the griddle and cook until the pancakes are light brown on both sides. Serve with boysenberry compote.

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