Wholesome Whole Wheat Pancakes with Strawberry Rhubarb Compote

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 cup whole wheat flour
• 1 1/2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup buttermilk, plus 2 Tablespoons
• 1 tablespoon canola oil
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 cup rhubarb, chopped
• 1 tablespoon honey
• 1 lemon, zest of
• 2 tablespoons fresh lemon juice
• 1 cup strawberry, cut into quartered pieces

Method

Follow the steps in order for the best result.

1. Begin by preparing the pancake batter. In a medium-sized mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk these dry ingredients together until they are well incorporated. Set the bowl aside.
2. In a separate medium-sized bowl, whisk together the buttermilk, canola oil, egg whites, vanilla extract, lemon zest, and fresh lemon juice until the mixture is smooth and uniform.
3. Gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, carefully stir the mixture until just combined. Be careful not to overmix; the batter should remain somewhat thick.
4. Heat a griddle or non-stick skillet over medium heat. Lightly coat the surface with cooking spray to prevent sticking. Pour approximately 1/4 cup of pancake batter onto the hot griddle for each pancake, ensuring they are spaced a few inches apart.
5. Cook the pancakes until bubbles begin to form on the surface, then flip them and continue cooking until both sides are lightly browned and the pancakes are cooked through.
6. To prepare the strawberry rhubarb compote, lightly coat a medium skillet with cooking spray. Add the chopped rhubarb and cook over medium heat for about 2-3 minutes, or until the rhubarb begins to soften.
7. Add the honey, lemon zest, and fresh lemon juice to the skillet. Stir to combine and cook for an additional 2 minutes, allowing the flavors to meld.
8. Gently stir in the quartered strawberries and cook for another 2 minutes, until the strawberries are slightly softened but still retain their shape.
9. Serve the warm strawberry rhubarb compote generously over the freshly cooked whole wheat pancakes and enjoy!