Whole Wheat Pancakes

This is a wonderful recipe I made for my family over Thanksgiving. We all really liked it! I had some organic pancake syrup that we also had. None of us are huge berry people, so we preferred the syrup instead of the berry compote. I made the berry compote because we are trying to get more used to eating fruit and berries more. The compote tasted good though. My family ranked these pancakes an "A", and I thought they tasted great!

Whole- Wheat Pancakes with Berry Compote

(Pinch of Love)

1 ¼ cup organic whole wheat flour
¼ cup wheat germ (can substitute whole wheat flour if no wheat germ)
2 tablespoons organic cane sugar crystals (or sugar)
1 ½ tsp baking powder
½ tsp baking soda
1 tsp sea salt (or coarse salt)
1 ½ cups low-fat buttermilk (or 1 ½ cup skim milk and 1 tablespoon vinegar set for a few minutes)
¼ cup vegetable oil
2 large eggs, lightly beaten
Vegetable oil cooking spray

For Compote:
1 pint blueberries (about 2 cups)
6 tablespoons fresh lemon juice
1/8 tsp sea salt (or coarse salt)
½ cup organic cane sugar crystals (or sugar)
½ pint blackberries (about 1 cup)

Make the pancakes; Preheat oven to 200 degrees. Whisk together flour, wheat germ, cane sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water.)

Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in cane sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6-8 minutes. Transfer to a bowl, and stir in blackberries.

Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in one tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

***At first, I thought 1 tablespoon of batter wasn’t enough, but it ended up making a really nice size pancake.