These days Sundays are my long run days as I'm preparing to run the La Jolla half marathon on April 17th. Since I'm getting in a lot of cardio on Sunday mornings, afterwards I enjoy a bigger breakfast. Today I am making Whole Wheat Blueberry Pancakes with Blueberry Compote. I'll use the same Whole Foods Whole Wheat Pancake Mix that I used to make the apple cinnamon pancakes previously posted, but this time I added in fresh blueberries, and made a compote to top them with (thank you Joanna for the idea/recipe) . They were not only healthy and delicious, but they were gorgeous too!
Whole Wheat Blueberry Pancakes with Blueberry Compote
1 cup Whole Foods Organic Whole Wheat Buttermilk pancake mix
1 egg white
2/3 cup of milk
whisk three ingredients together, just until mixed and set aside.
1/2 cup fresh blueberries (add by hand when on the griddle)
For blueberry compote:
1/2 cup of fresh blueberries, rinsed
1/3 cup sugar free maple syrup (I prefer Maple Grove Farms, 30 calories for 1/4 cup)
2 tbsp. berry syrup
1 tbsp. corn starch
In small saucepan over medium heat, add 1/4 cup maple syrup, 1 tbsp. of berry syrup and corn starch and whisk well. Break up all bits of cornstarch while whisking, and mix just until it starts to thicken. Remove from heat, add in fresh blueberries, and set aside. Add remaining 2 tbsp. of maple syrup and tbsp. of berry syrup- keep warm until ready to serve.
Spray griddle with non-stick spray and pre-heat to medium/ medium-high heat. Pour batter on in about 3 tbsp. servings to make three four inch pancakes. Top each with about 10-12 blueberries to make sure each bite has a berry in it, see below. Cook 3-4 minutes then flip. Cook until done, stack on to plate (spritz with I Can't Believe It's Not Butter spray if desired) and top with 1/2 of the blueberry compote. Eat while hot!