Baked Whole Wheat Pancakes with Berry Compote
Serve all the pancakes at once, and eat together with your kids! Baked Whole Wheat Pancakes make the perfect hands off breakfast.
Servings 8
Calories 274kcal
Ingredients
Pancakes
- 2 cup milk
- 2 tablespoon vinegar, cider
- 2 large egg
- 2 teaspoon vanilla extract
- 1/4 cup coconut oil
- 3 tablespoon maple syrup, pure
- 2 cup flour, whole wheat
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
Filling
- 1 medium banana
- 2 cup blueberries, frozen
Instructions
- Preheat oven to 350.
- Butter a square 8 x 8 glass baking dish, and set aside.
- In a large mixing bowl, whisk together milk, vinegar, eggs, vanilla, melted coconut oil OR butter, and maple syrup.
- In a smaller bowl, stir together flour, baking soda, and cinnamon.
- Dump the dry ingredients into the wet ingredients, and stir briskly until just combined. Do not over-mix.
- Pour the batter into the buttered baking dish, and bake at 350 for about 25 minutes, until the center springs back to the touch.
- While the pancakes are baking, warm the banana and frozen berries in a small saucepan, to make the compote.
- Cut and serve the pancakes with the compote on top, and whipped cream, if you like.
Nutrition
Calories: 274kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 204mg | Fiber: 5g | Sugar: 13g