Hearty Whole Grain Pancakes with Sweet Berry Compote

My first year of college has come to a close!!

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Like any other freshman year, my past nine months have been full of both ups and downs, many unexpected occurrences, and lots (and lots) of memorable events. I am unbelievably grateful for all the opportunities I was given and wonderful people I have had the chance to meet. And I can’t wait for the many new experiences and unforeseen changes that are sure to come next year!

That being said… wow. I can’t believe a whole year has passed!!

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I must admit– I may have been a little overly optimistic about how much baking that was going to happen in my tiny dorm room this past year. What really happened in that tiny dorm room of mine? Well, it certainly wasn’t the creation of healthy recipes as scrumptious as my Healthy Chocolate Glazed Donuts or Whole Wheat Braided Cinnamon Bread. It looked more like me rushing to throw together a bowl of cereal 10 minutes before class started, eating SkinnyPop for dinner instead of making the hike to the dining hall, or using all my willpower to not scarf down the 4 chocolate bars sitting in my desk in one sitting.

Although, I do have to give myself a little credit. I was given a mini waffle maker for Christmas, so I did make a whole wheat waffle every once in a while.

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But, okay, goals for next year.

  1. Eat less ice cream and quesadillas at the dining hall
  2. Bake more yummy, healthy treats
  3. Use my free time to create new healthy recipes!

I do need to be honest, though. I am unfortunately still going to be in a dorm next year– so my kitchen is basically going to be nonexistent. And I’ll also be taking Organic Chem, Multivariable Calc, and Physics at the same time… so the blog posts may be pretty sparse again.

However, whenever I do have time to create a new healthy recipe, you can bet that I’ll 100% be posting it on SST immediately!

Such as these Hearty Whole Grain Pancakes with a Sweet Berry Compote!

This is what I call a dorm room recipe. It’s incredibly simple, while appearing almost gourmet! The pancakes are fluffy and airy because of the extra baking powder, yet hearty with a slight nutty flavor due to the whole wheat pancake mix used. The berry compote pairs with this heartiness perfectly – providing a wonderful sweetness that works very well with the cinnamony and nutty undertones.

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And I’ll even let you in on a little secret– if you want to make this recipe even simpler, you can prepare the pancakes by just adding water to the complete pancake mix and baking them as described. They won’t be quite as fluffy, but sometimes you gotta do what you gotta do. Especially when sharing a dorm kitchen with 50 other kids. Likewise, you can simply add the mixed berries and maple syrup to a small bowl, then microwave it for 30 seconds to a minute, or until the berries are completely defrosted and the juice has combined with the maple syrup nicely.

Perfect for a Saturday morning pick-me-up after a long week of studying (or not studying? ;)).

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So, like this year, I’m sure that there will be many things to happen next year that I won’t anticipate at all. However, I’ve made some absolutely wonderful friends – who I wouldn’t trade for anything – and I know that whatever happens next year, I will be able to rely on them. And if all else fails, at least I know I can make some pretty phenomenal pancakes to pick me up when I’m down! 😛

Hearty Whole Grain Pancakes with Sweet Berry Compote

  • 1 c whole grain complete pancake mix
  • 3/4 c unsweetened almond milk
  • 1 tsp cinnamon
  • 1 tsp baking powder (for extra fluffy pancakes!)
  • 1 egg (replace with applesauce or mashed banana for a vegan recipe!)
  • 1/2 c frozen mixed berries
  • 3 tbs maple syrup

Lightly grease a skillet with olive oil and set over medium-high heat. Add pancake mix, cinnamon, and baking powder to a small bowl. In another small bowl or measuring cup, combine almond milk and egg. Add the wet ingredients to the dry and mix until no lumps remain (do not overmix!). Turn the heat down to medium and scoop 1/4 c spoonfuls of the pancake batter onto the skillet. Add blueberries, white chocolate chips, etc. Let cook until the edges of the pancakes are golden brown. Flip and cook for another 1-2 minutes on the other side.

Meanwhile, add mixed berries and maple syrup to a small saucepan. Heat on low heat until the mixed berries have defrosted. Stir to combine the maple syrup and the berry juice. Remove from heat. Plate pancakes and top with berry compote. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 224

Fat: 3g

Carbs: 43g

Protein: 6g

(Yields 3 servings)

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