Whole Grain Pancakes with Apple Compote and Yogurt

Name: Whole Grain Pancakes with Apple Compote and Yogurt
Yield: 4 - 6 Servings
Ingredients: Apple Compote; 2 1/2 cups (500 mL) peeled and sliced Granny Smith apples; 1/4 cup (60 mL) pure maple syrup; 1/2 tsp (2 mL) ground cinnamon; Whole grain pancakes; 3/4 cup (180 mL) whole wheat flour; 3/4 cup (180 mL) regular large-flake rolled oats; 1 1/2 tsp (7 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) salt; Pinch ground nutmeg; 1 1/4 cups (310 mL) milk; 1 egg; 2 tbsp (30 mL) pure maple syrup; 2 tbsp (30 mL) butter melted; 1 tsp (5 mL) lemon juice; Butter for cooking (about 1 tbsp/15 mL) Plain yogurt; Plain yogurt

Our dietitians' favourite

By Anna Olson

Prep: 10 min
Cooking: 30 min

Yields 4 - 6 Servings

whole grain pancakes with apple compote and yogurt

Ingredients

Apple Compote
2 1/2 cups (500 mL) peeled and sliced Granny Smith apples
1/4 cup (60 mL) pure maple syrup
1/2 tsp (2 mL) ground cinnamon
Whole grain pancakes
3/4 cup (180 mL) whole wheat flour
3/4 cup (180 mL) regular large-flake rolled oats
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
Pinch ground nutmeg
1 1/4 cups (310 mL) milk
1 egg
2 tbsp (30 mL) pure maple syrup
2 tbsp (30 mL) butter melted
1 tsp (5 mL) lemon juice
Butter for cooking (about 1 tbsp/15 mL) Plain yogurt
Plain yogurt

READY FOR REWARDS?

Preparation

In a small saucepan, over medium heat bring apples, maple syrup and cinnamon to a simmer. Reduce heat and cook until apples are tender, about 10 minutes, stirring occasionally. Serve warm compote warm over pancakes or waffles, or serve chilled over granola with yogurt.

In a large bowl combine whole wheat flour, oats, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together milk, egg, maple syrup, melted butter and lemon juice; pour over dry ingredients. Stir gently just until combined. (A few lumps are OK).

In a large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/4 cup (60 ml) batter per pancake into skillet. Cook until surface of pancake dulls and bottom is golden brown, about 3 minutes. Flip pancakes and cook for 1 to 2 minutes longer or until golden and puffed; remove to a plate. Keep pancakes covered and warm in 200 °F (100 °C) oven. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

Serve pancakes with warm apple compote and a dollop of plain yogurt.