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White Whole Wheat Mini Pancakes with Berry Compote

Pancakes, aren't they glorious? People love them as children all the way to adulthood and old age. They are simple, delicious, and customizable, whether you want fruits or nuts in the mix, or prefer using healthier ingredients than many store-bought mixers offer or what is served in restaurants. Sometimes, you want something quick, nutritious, and easy at home.

Here is a solution for you: use white whole wheat flour!

What is White Whole Wheat Flour?

Simply put, it is whole grain flour (so it has all the good bits stripped away in white or all-purpose flour, such as the germ, bran and endosperm) but is produced from white wheat. It is milder in flavour than the brownish, nutty cousin you may be more familiar with, but it can be used in the same way as white flour, just with more fiber, protein, healthy fat, vitamins and essential minerals. This is one of my go-to alternative grains for baking. 

How to Make a Berry Compote for Pancakes

What is a compote? This can be confused with other methods and terms such as 'coulis'. Compote is French for mixture and is essentially fruits, chopped or whole in some form of sugar syrup, cooked down to a thick consistency where the fruit breaks down. Spices and other ingredients can be added to make it a standalone dessert, but it is also perfect for pancakes and can served as a substitute for syrup.

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Whole Wheat Mini Pancakes with Berry Coulis

Whole Wheat Mini Pancakes with Berry Coulis

Nutritious pancakes made from white whole wheat flour packing a berry delicious punch with a rich compote.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 1 cup white whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 teaspoons coconut sugar
  • 1 tablespoon pumpkin spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut or vegetable oil
  • 1 cup milk (dairy or non-dairy)
  • 1/2 stick of butter
Berry Compote
  • 1 cup mixed berries
  • 1 tablespoon peach preserves
  • 1 teaspoon lemon juice (optional)
  • 1/4 cup fruit juice or a mild carbonated liquid (I used Oillipop soda)

Instructions

Pancakes
  1. Put the flour, baking soda, baking powder, salt, sugar and spice together in a large bowl and whisk until incorporated.
  2. In a separate bowl, beat the egg, oil, vanilla and milk.
  3. Make a well in a large bowl and add the wet ingredients. Using a spatula, stir until just combined - do not overmix! It's fine to have lumps; you just want to ensure there aren't large deposits of dry flour. This method will help prevent tough pancakes.
  4. Add the butter on medium heat in a nonstick iron cast pan - about two tablespoons per batch. Use a cookie scoop or 1/4 cup to spoon the batter into the hot pan. Cook for about one minute or until you see bubbles on one side and a golden brown colour forms. Avoid overcrowding the pan to give your pancakes some room!
Berry Compote
  1. Put your compote together. In a small nonstick pot, heat the berries and fruit juice for about two minutes or until the liquid has reduced by a third, then add the peach preserves. Cook for another minute, crushing the berries and adding more juice as needed to get to the desired consistency. The stirring will also help thicken the sauce, but try not to overcook and burn. Finish with the lemon juice, then take off the stovetop.
  2. Once the pancakes are ready to serve, you can pour the coulis directly, spooning out the large bits of fruit on each serving. Enjoy!

Nutrition Facts

Calories

628

Fat (grams)

32 g

Sat. Fat (grams)

21 g

Carbs (grams)

75 g

Sugar (grams)

26 g

Protein (grams)

16 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Roasted Rhubarb and Strawberry Salad

I can't tell when I get more creative about greens, spring, or summer? When spring arrives, and you need a starter, something fresh, light, bright, and tart will put some pep in your step to help make way for the entree without leaving you too full. It's not just the beach body desires that drive the salad train, but honestly, who wants a heavy, hot starter when the temperature is delightful outside, and you're ready to be active?! Need some other ideas for salads? You can check out this website for more, including Kale and Shaved Brussels Sprouts Salad with Slivered Almonds, Grilled Avocado and Papaya Salad, Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette, and Mango, Avocado and Cucumber Salad. 

Arugula offers peppery notes while providing bite and body. Strawberries give both sweet and tart notes and go notoriously well with rhubarb. In this case, caramelized from the roasting since you aren't cooking them in sugar as we commonly see in jams and pies. Getting the stalks to caramelize and bring out the flavour with salt and pepper is the next best thing. The almonds add texture and a nutty flavour are a popular choice in the spring, and the cheese adds just the right touch of umami, tied together by the olive oil and seasoning.

When is Rhubarb in Season?

In the United States, as soon as spring hits, expect to see these red stalks! From early April through June, you won't come up short. 

How to Prepare Rhubarb

The first thing to note is if you get a bunch and they still have leaves, toss them! Rhubarb leaves have toxic levels of oxlic, and you don't want that in your system. Rhubarb is an excellent addition to salads in the spring and is center stage in this dish. You can wash them, peel them to remove the skin, cut the thick, tough ends off, and slice the stalks into pieces that are easy to chew - think of rhubarb like celery, only more interesting to work with in the kitchen! 

There is no need to add vinegar to this salad, as the berries and rhubarb hold their own against the olive oil from the acidity and tartness. The sour but sweet combination provides a delightful pop in the mouth, allowing you to enjoy something decadent later in the meal, such as a grilled fish or lamb roast! 

Yield: 2
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Roasted Rhubarb and Strawberry Salad

Roasted Rhubarb and Strawberry Salad

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You can do more with rhubarb than heat it with sugars and fruits to make pastries and jam. Roast these red stalks to caramelize and add them to a fresh salad for a tart bite!
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

  • 1 cup strawberries, halved
  • 5-ounces arugula
  • 1 1/2 - 2 rhubarb stalks
  • 1 tablespoon steak seasoning
  • 1/4 cup shaved parmesan cheese
  • 2 tablespoons sliced almonds
  • 2 teaspoons + 1 1/2 tablespoons olive oil

Instructions

  1. Turn the oven on to 400F/200C.
  2. Wash and part dry the rhubarb. Cut off the rough ends and peel the stalks.
  3. Line a baking tray with parchment paper. Toss the rhubarb in 2 teaspoons of olive oil and seasoning in a bowl.
  4. Transfer the stalks to the baking tray, and bake for 10-12 minutes until softened.
  5. Lay the bed of arugula in the serving bowl. Add the strawberries, nuts, and rhubarb. Add the remaining olive oil and toss to coat the leaves evenly. Top with the almonds and cheese, and serve immediately.

Nutrition Facts

Calories

326

Fat (grams)

27.3

Carbs (grams)

12.7

Protein (grams)

13

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.
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