May 22, 2022

Multigrain Pancakes with Blueberry Compote

I love, and often use, pancake mix on a weekly basis in our house. I especially love using Kodiak Cake mixes because they are pretty healthy and packed with fiber and protein. But, being the person I am, I wanted to come up with a hearty homemade multigrain pancake that was both easy and delicious. So I present to you my multigrain pancakes with blueberry compote. They can be frozen and reheated later, or you could even mix up the dry ingredients and have them on hand and add the wet ingredients later. They are easy enough for a weekday morning while still being delicious enough for a weekend breakfast spread.

Ingredients:

Because I wanted a hearty pancake with some staying power here I opted to use whole wheat flour. It has a hearty flavor and also has more fiber than all purpose flour. The added fiber in this recipe keeps you fuller longer, which we all need on busy days . This is especially helpful for me when I work 12 hour shifts at the hospital. I find if I don’t eat a well balanced breakfast I am already hungry again by nine am. The next two ingredients that give these multigrain pancakes a hearty texture are chia seeds and flax seeds. They give a great textural contrast, as well as having tons of health benefits.

Now I know this is a dessert blog, BUT it’s all about balance right. I added a touch of cinnamon and vanilla extract and just a tablespoon of sugar. Since our maple syrup and blueberry compote will add lots of sweetness, I didn’t find the addition of a lot of sugar to the pancakes necessary. For the wet ingredients we will be using melted butter, eggs, vanilla extract and buttermilk.

Blueberry compote:

The blueberry compote is the perfect sweet, slightly tangy, compliment to these pancakes. You can use either fresh or frozen blueberries, and can even make it ahead of time and store it in the fridge. This compote would be delicious with yogurt or cottage cheese as well, so hang onto it if you end up with any left over. Simply combine the blueberries, sugar and water in a small saucepan over medium heat.

You’ll reserve some of the berries to mix into the compote after it is finished. This gives a good mix of both fresh berries and slightly softer, cooked berries to the compote. Cook over medium heat for about 6-8 minutes until some of the berries break down and the juice has slightly thickened up. Set aside or store in the refrigerator if you aren’t planning on using it immediately. Warm up before using on pancakes.

Making the pancakes:

I love using a cast iron skillet to make pancakes, and this recipe is no exception. Of course you can use any type of nonstick skillet. Using salted butter in your skillet gives a wonderful exterior to your pancakes, and I definitely recommend trying it. This recipe makes about four medium sized pancakes or two larger pancakes. I used a ½ half cup measuring cup to make four even sized pancakes. This is the perfect amount for two adults. You can definitely double the recipe if making for a bigger crowd. You can also double the recipe so you have extras to freeze or eat later throughout the week.

If freezing the pancakes let them cool completely after making them. Place in a freezer safe, plastic ziploc bag or airtight container and store for up to a month. You can use wax paper or parchment paper to separate the pancakes to make them easier to separate. When ready to eat them from frozen you can either microwave them or even pop them in the toaster. I love to serve these multigrain pancakes with blueberry compote and a pat of salted butter and warm maple syrup.