Two Peas & Their Pod · by Maria Lichty
Whole Wheat Pancakes with Strawberry Rhubarb Compote
NUTRITION · PER SERVING—
CAL 24%·PRO 37%
CARBS 78G66% OF CAL
9G FIBER38G OTHER30G TOTAL SUGAR
FAT 11G20% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat pancakes served with a warm strawberry-rhubarb compote. A hearty, slightly tart breakfast that tastes like summer.
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Nutrition & ingredients
Ingredients
- 1 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup buttermilk (plus 2 Tablespoons)
- 1 tablespoon canola oil
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- For the Compote:
- 3/4 cup rhubarb (chopped)
- 1 tablespoon honey
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup strawberries (cut into quartered pieces)
At a glance
PER SERVING
CAL 24%·PRO 37%
CARBS 78G66% OF CAL
9G FIBER38G OTHER30G TOTAL SUGAR
FAT 11G20% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 926mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 255mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.