It’s been a while since I made my favorite breakfast food.
Although I’ve been cooking with rhubarb all week, I still had quite a bit left Saturday morning. Luckily, Maria over at twopeasandtheirpod had already concocted a recipe to fix my morning sweet tooth.
Whole Wheat Pancakes with Strawberry Rhubarb Compote
Recipe adapted from twopeasandtheirpod
For the Pancakes:
1 1/4 cup whole wheat flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/4 teaspoon cinnamon
1 cup soy milk, plus 2 Tablespoons
1 tablespoon canola oil
2 flax eggs ( 2 Tbsp. ground flax mixed with 4 Tbs. water and set aside to thicken)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
For the Compote:
1 1/2 cups rhubarb, chopped
1 1/2 tablespoon vanilla sugar
Zest of 1 lemon
juice of 1 fresh lemon
2 cup strawberries, cut into quartered pieces
1. In a small bowl, mix together the soy milk and lemon juice. Set aside for 15 minutes to sour the milk.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Add the canola oil, flax eggs,vanilla extract, and lemon zest to the soy milk mixture.
4. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don’t over mix. The batter will be thick. Let the batter set 5 minutes.
5. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
6. To make the compote: Spray a medium skillet with cooking spray. Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft. Add in the vanilla sugar, lemon zest, and lemon juice. Stir and cook for 2 minutes. Stir in the strawberries and cook for another two minutes.
7. Serve strawberry rhubarb compote over hot pancakes.