Whole Wheat Pancakes With Blueberry Compote Recipe

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Whole Wheat Pancakes With Blueberry Compote
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  1. To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
  2. To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst - 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon - 6 to 8 minutes. Transfer to a bowl.
  3. To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown - about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 230.71 Kcal (966 kJ)
Calories from fat 74.69 Kcal
% Daily Value*
Total Fat 8.3g 13%
Cholesterol 40.92mg 14%
Sodium 425.02mg 18%
Potassium 191.38mg 4%
Total Carbs 36.27g 12%
Sugars 17.37g 69%
Dietary Fiber 2.1g 8%
Protein 3.71g 7%
Vitamin C 3.6mg 6%
Iron 1.1mg 6%
Calcium 57.9mg 6%
Amount Per 100 g
Calories 203.87 Kcal (854 kJ)
Calories from fat 66 Kcal
% Daily Value*
Total Fat 7.33g 13%
Cholesterol 36.16mg 14%
Sodium 375.57mg 18%
Potassium 169.11mg 4%
Total Carbs 32.05g 12%
Sugars 15.35g 69%
Dietary Fiber 1.85g 8%
Protein 3.28g 7%
Vitamin C 3.1mg 6%
Iron 1mg 6%
Calcium 51.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 6

Good Points

  • saturated fat free

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