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Wheatberry Pancakes with Blueberry Compote






SERVINGS: Makes 4 servings (4 large pancakes or 8 small pancakes and 4-1/4 cup servings of compote) 

TIME: 20 minutes to prepare and cook





1 cup whole milk

3/4 cup whole wheat berries (uncooked)*

2 teaspoons baking powder

2 tablespoons brown sugar

2 eggs

2 teaspoons vanilla

Pinch of salt

1 tablespoon butter


Blueberry Compote

2 cups frozen blueberries (or fresh if in season)

2 tablespoons sugar (optional)

3 tablespoons water

1-2 lemon wedges, juiced




Using a glass blender (could scratch plastic), blend milk and wheat berries for 4 minutes on high. (Stop blender intermittently if you're concerned about over-working your blender). Add the rest of the ingredients and blend for another minute on low. Heat butter in pan over medium heat. Spoon pancake batter to about 4-5" across. Let bubbles rise to the top and flip pancakes. Cook for 3-4 minutes on each side or until you achieve that golden brown look. 


Put 1 cup of frozen berries in a saucepan over medium-high heat. Add water, sugar and lemon. Stir continuously and bring to a gentle boil. Add the rest of the blueberries, stir and bring back to the gentle boil. Turn the heat to low and let simmer for 10 minutes or until it has slightly thickened. The longer you let it simmer, the more jammy it will become. 


Spoon the compote over the warm pancakes and enjoy! 






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