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Cinnamon-Wheat Pancakes with Hot Boysenberry Compote

Cinnamon-Wheat Pancakes with Hot Boysenberry Compote

Ingredients

For Cinnamon Wheat Pancakes:

  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup whole-wheat flour
  • 1 tablespoon cinnamon
  • 2 egg whites
  • 1 teaspoon vanilla

For Boysenberry Compote:

  • 2 cups frozen boysenberries
  • 1/3 cup apple juice
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch

Directions

  1. 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.
  2. 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.

Nutrition Information

Per serving: 217 kcal cal., 2 g fat (1 g sat. fat), 43 g carb., 8 g fiber, 14 g sugar, 10 g pro., 157 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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