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Pecan Pancakes and Mixed Berry Compote
I made this for Justin the other morning because I just knew he would love them and he's been working pretty hard the past few weeks. Pancakes are great to make at home because you can add all sorts of healthy ingredients like wheat germ, flax seeds, and whole wheat flour that make the recipe much better for you without killing the flavor. I got this recipe from Body and Soul magazine but you can adjust the recipe as you see fit nutritionally. I added flax seeds to it because I?m always working to get any extra Omegas that I can because they are simply so important to my diet. You can also make the compote with whatever is growing at your local farms or in your garden.
INGREDIENTS
| 2 cups | berries |
| 1 tbsp | local raw honey |
| 1 tsp | lemon zest |
| 1/2 cup | all purpose flour |
| 1/4 cup | wheat germ |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
| 1 cup | plain organic yogurt |
| 2 tbsp | unsalted butter, melted |
| 1 large | organic egg |
| 1/2 cup | pecans, chopped |
PREPARATION:
Method
- In a small sauce pan combine berries, honey, and zest. Bring to a boil and then reduce to a simmer for about 7 minutes.
- Sift the flour, wheat germ, baking powder, baking soda, and salt together.
- In a small bowl whisk the yogurt, butter, and eggs together.
- Combine the dry and wet ingredients and add pecans. Do not over mix.
- Heat a skillet or griddle up to medium heat and add 1/4 cup batter per pancake. Cook until golden brown and top with compote.
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