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Whole Wheat-Oat Pancakes with Raspberry-Apple Compote

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  • Prep 25 min
  • Total 25 min
  • Servings 5
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  • 12/6/2023
Who could guess that this scrumptious pancake breakfast is vegetarian? This delicious recipe comes to us from our Betty Crocker Simply Delicious Diabetes cookbook . This wholesome recipe uses Gold Medal™ white whole wheat flour and oats in the pancakes, with a combo of fresh fruit for the topping. It's a delicious upgrade any pancake aficionados will love!
By Betty Crocker Kitchens
Updated Dec 7, 2023
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Ingredients

Raspberry-Apple Compote

  • 1/2 medium Granny Smith apple, unpeeled, thinly sliced (about 1 cup)
  • 1/2 cup water
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 cup fresh raspberries
  • 1/2 teaspoon vanilla

Pancakes

  • 1 egg
  • 1 cup Gold Medal™ white whole wheat flour
  • 1/3 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups fat-free (skim) milk
  • 1 tablespoon canola oil, if needed

Steps

  • 1
    In 1-quart saucepan, mix all compote ingredients except raspberries and vanilla. Cook over medium-low heat 4 to 5 minutes, stirring occasionally, or until apples are crisp-tender. Remove from heat. Gently stir in raspberries and vanilla; set aside.
  • 2
    In medium bowl, beat egg with whisk until well mixed. Stir in remaining pancake ingredients just until flour is moistened. Let stand 1 to 2 minutes to allow batter to thicken.
  • 3
    Heat nonstick griddle or skillet over medium-high heat (375°F). Brush with canola oil if necessary to prevent pancakes from sticking to griddle.
  • 4
    For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until bubbly on top and dry around the edges. Turn; cook other side until golden brown. Place pancakes on serving plates. Top pancakes with compote.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add another layer of flavor by sprinkling these irresistible pancakes and compote with a pinch of ground nutmeg.
  • tip 2
    To test the griddle to see if it's ready, sprinkle with a few drops of water. If bubbles, jump around, heat is just right. Make one pancake as a test. If it sticks to the griddle, brush with the oil and heat a minute or two longer before making the remaining pancakes.

Nutrition

200 Calories, 5g Total Fat, 7g Protein, 32g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
350mg
15%
Potassium
260mg
7%
Total Carbohydrate
32g
11%
Dietary Fiber
4g
17%
Sugars
9g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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