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Multigrain Pancakes with Blueberry Compote

Multigrain pancakes with blueberry compote are hearty pancakes made with whole wheat flour, chia, and flax seeds with a warm compote on top.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Servings 2 people

Ingredients
  

Blueberry compote

  • 1 1/2 cups blueberries, divided
  • 2 tbsp granulated sugar
  • 1 tbsp water

Multigrain pancakes

  • 1 cup whole wheat flour
  • 2 tbsp flax seeds
  • 2 tbsp chia seeds
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbsp granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tbsp melted butter, cooled
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk, room temperature

Instructions
 

Blueberry compote

  • In a small pot over medium heat add 1 cup of the blueberries, sugar and water. Cook over medium heat for 6-8 minutes. Blueberries will begin to break down and the juice will thicken slightly.
  • Remove from heat. Stir in remaining 1/2 cup blueberries. Store in an airtight container and refrigerate if not eating right away. Serve warm on pancakes.

Multigrain pancakes

  • Mix together the dry ingredients: flour, flax, chia, salt, cinnamon, granulated sugar, baking soda and baking powder.
  • In a separate bowl whisk together melted butter, eggs, vanilla, and buttermilk. Add to the dry ingredients and fold together using a spatula. Be careful not to over mix. A few streaks of flour is okay.
  • Cook the pancakes, using a 1/2 cup measuring cup for each pancake, over medium heat in a skillet or cast iron pan greased with salted butter. Flip when bubbles start to appear in the center of the pancake. Serve immediately with warm blueberry compote, butter, and maple syrup.

Notes

Pancakes can be stored in the freezer and reheated in either the microwave or toaster for a quick, easy breakfast. Store any leftover compote in an airtight container in the refrigerator for up to 5 days.