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Whole Wheat-Oat Pancakes with Raspberry-Apple Compote
Whole Wheat-Oat Pancakes with Raspberry-Apple Compote
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Prep Time:
25 minutes
Total Time:
25 minutes
Vegetarian pancake breakfast with whole wheat flour, oats, and fresh fruit topping - a tasty twist on a classic!
Ingredients:
  • 1/2 medium Granny Smith apple, unpeeled, thinly sliced (about 1 cup)
  • 1/2 cup water
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 cup fresh raspberries
  • 1/2 teaspoon vanilla
  • 1 cup Gold Medal™ white whole wheat flour
  • 1/3 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups fat-free (skim) milk
  • 1 tablespoon canola oil, if needed
Instructions:
  • Combine all compote ingredients except for raspberries and vanilla in a 1-quart saucepan. Cook over medium-low heat for 4 to 5 minutes, stirring occasionally, until apples are crisp-tender. Remove from heat and gently fold in raspberries and vanilla. Set aside.
  • In a medium bowl, whisk the egg until well mixed. Gently fold in the rest of the pancake ingredients until the flour is just moistened. Allow the batter to sit for 1 to 2 minutes to thicken.
  • Preheat a nonstick griddle or skillet over medium-high heat to 375°F. Brush with canola oil to ensure the pancakes do not stick.
  • Pour a generous dollop of batter onto the sizzling griddle for each pancake. Let it cook for 1 to 2 minutes until bubbles form on top and edges look dry. Flip the pancakes and cook until they turn a lovely golden brown. Serve the pancakes on plates and generously top them with compote.

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