Whole-Wheat Pineapple Pancakes with Blueberry Compote Recipe

Delicious and satisfying whole-wheat pancakes are full of pineapple and warm spices. Serve with blueberry compote.

Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

2 (8-ounce) cans crushed pineapple
2 cups frozen blueberries
2 tablespoons sugar, divided
1½ teaspoons ground ginger, divided
1 cup whole-wheat flour
2 teaspoons baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180 milliliters) 2% milk
2 tablespoons (30 milliliters) canola oil
1 large egg
Cooking spray

Directions

1. Place a mesh strainer over a bowl and drain crushed pineapple, reserving both the liquid and pineapple.
2. In a 1-quart saucepan set over medium heat, combine blueberries, pineapple juice, 1 tablespoon sugar and ½ teaspoon ground ginger. Bring to a boil and reduce heat to low.
3. Using a potato masher, crush blueberries slightly to release their juices. Simmer until reduced by half, about 20 minutes. Set aside.
4. In a medium mixing bowl, whisk together remaining 1 tablespoon sugar, 1 teaspoon ground ginger, flour, baking powder, cinnamon, cardamom, baking soda and salt. Set aside.
5. In a small mixing bowl, stir together crushed pineapple, milk, oil and egg.
6. Pour pineapple mixture into dry ingredients and stir until just combined but not over-mixed.
7. Spray a nonstick skillet with cooking spray and place over medium heat. When skillet is hot, ladle ½ cup batter into the pan, as many times as will fit in the pan without touching.
8. Cook on one side until golden brown, about 2 to 3 minutes. Flip and cook until golden brown and the center of the pancake is cooked through, about 2 to 3 minutes.
9. Serve pancakes with warm blueberry compote.

Nutrition Information

Serves: 6
Serving Size: 1 pancake (110 grams) and 3 tablespoons compote (45 grams)

245 calories, 7g total fat, 1g saturated fat, 35mg cholesterol, 536mg sodium, 43g carbohydrate, 5g fiber, 21g sugar, 6g protein, 277mg potassium, 180mg phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.