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    You are in: Home / Recipes / Whole Wheat Pancakes With Blueberry Compote Recipe
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    Whole Wheat Pancakes With Blueberry Compote

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    • on October 19, 2009

      These are sooooo good!! They're like something you'd eat at a nice bed and breakfast! The pancakes are some of the best whole wheat pancakes I've ever had: they have a great flavor and texture (the cinnamon and wheat germ are perfect additions), and they're excellent with or without the compote (a topping of maple syrup and chopped pecans is also very good!). The blueberry compote is totally delicious; it has a fresh, intense, blueberry flavor and is just sweet enough (it's kind of like homemade blueberry jam, but with a bit less sugar). To make this recipe: I scaled the servings down to 2, used 1/2 cup of whole wheat pastry flour and 1/8 cup of whole wheat flour, subbed sodium-free baking powder for the regular kind, and opted for the buttermilk--all of which worked well. These pancakes are too good not to make again--and a copy of this recipe now has a permanent home in my small (but fabulous!) collection of 5-star pancake recipes! Thanks so much for sharing it, Kristine at Recipezaar!! :)

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    • on October 19, 2009

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    Nutritional Facts for Whole Wheat Pancakes With Blueberry Compote

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 474.3
     
    Calories from Fat 170
    36%
    Total Fat 18.9 g
    29%
    Saturated Fat 2.1 g
    10%
    Cholesterol 105.7 mg
    35%
    Sodium 1035.7 mg
    43%
    Total Carbohydrate 66.8 g
    22%
    Dietary Fiber 6.2 g
    25%
    Sugars 27.1 g
    108%
    Protein 13.1 g
    26%
    Detailed Nutrition Values About Nutrition Info
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