Whole Grain Pancakes with Sweet Blueberry Compote
Download the MIND Diet Whole Grain Pancake Recipe Here
Start your day off on the right foot with our MIND Diet recipe for whole grain pancakes with sweet blueberry compote! Enjoy a nutritious breakfast that aligns perfectly with the principles of the MIND Diet. Follow the directions below or in the downloadable recipe card and whip up a stack of blueberry pancakes the whole family will love.
This dish offers a tasty and satisfying way to incorporate brain-boosting nutrients into your daily routine. Try our easy-to-follow MIND Diet meal recipe and experience a breakfast that nourishes both body and mind.
Serves: 6
Prep time: 10 minutes
Cook time: 10 minutes
MIND Points: 1 WG, 0.5 Ber, 0.5 EVOO, 1 Swt
Ingredients:
1 ½ cups spelt flour (or white flour if you can't find spelt)
¾ cup quick oats
1 teaspoon baking powder
¼ teaspoon sea salt
1 apple (unpeeled), cored and grated
1 large egg, beaten
2 cups milk of choice
2 tablespoons EVOO
1 tablespoon honey
3 tablespoons soft plant based butter spread or dairy butter
Compote:
2 cups blueberries
¼ cup pure maple syrup
Juice of ½ a lemon, or 1 ½ tablespoons lemon juice
2 tablespoons water
1 tablespoon cornstarch
Directions
In a large bowl, combine the flour, oats, baking powder, salt, apple, egg, milk, oil, and honey. Stir well to incorporate all the ingredients.
Heat a griddle or large skillet over medium high heat. Put a tablespoon or so of butter spread in the pan and let it melt. Using a ¼ cup measure, pour the batter onto the griddle, making sure not to crowd the pan. Let the pancakes cook until the bottoms of lightly browned and little bubbles form around the edges, then flip them. Cook another 60 seconds, or until pancakes are lightly browned.
Remove from heat and continue cooking until all batter has been cooked. Add more butter spread as needed.
While the pancakes are cooking, in a medium saucepan, combine the blueberries, maple syrup, lemon juice, water, and cornstarch. Bring to a simmer over medium heat and cook for 3-5 minutes, or until blueberries have burst and sauce has thickened. Pour over the pancakes.
