Spelt Flour Pancakes with Blueberry-Ginger Compote

Spelt Flour Pancakes with Blueberry-Ginger Compote

Spelt flour has a naturally sweet and nutty flavor that works well in quick breads and hot cakes. Topped with a simple blueberry-ginger compote, these pancakes are the perfect addition to your next weekend brunch.


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Developed by Deborah Davis

Ingredients
Pancakes

  • 1 cup spelt flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 egg
  • ½ cup plain low-fat yogurt
  • ½ cup low-fat milk (or unsweetened non-dairy milk)
  • 1 teaspoon vanilla extract
  • Cooking spray

Blueberry-Ginger Compote

  • 2½ cups frozen or fresh blueberries
  • 2 tablespoons maple syrup
  • ½ teaspoon fresh ginger root, peeled and grated

Directions

  1. In a large mixing bowl, sift together spelt flour, sugar, baking powder, baking soda, cinnamon and salt to remove any clumps.
  2. In a medium bowl, beat the egg with a fork. Add yogurt, milk and vanilla extract, and stir until combined. Add wet ingredients to dry ingredients, and stir gently until the mixture is just moistened and small lumps remain.
  3. Heat a nonstick skillet over medium-high heat and spray with cooking oil. Scoop ¼ cup of batter and pour into the pan, spreading gently to form an even circle. Cook 1 to 2 minutes or until bubbles form in the middle of the pancake and the bottom is lightly browned. Gently flip and cook 1 minute until the other side is lightly browned. Repeat until all batter is used, adding oil to the pan between pancakes as needed.
  4. To make the blueberry-ginger compote, add blueberries, maple syrup and grated ginger to a small saucepan. Bring to a simmer over medium-high heat and stir. Break blueberries apart with the back of a spoon as you cook.
  5. Simmer for 8 to 10 minutes or until sauce begins to thicken. Serve warm over pancakes. Serves 4.

Nutrition Information

Serving size: 2 pancakes (3.9 ounces) + ¼ cup compote

Calories: 226; Total fat: 4g; Saturated fat: 1g; Cholesterol: 52mg; Sodium: 443mg; Carbohydrates: 39g; Fiber: 5g; Sugars: 14g; Protein: 8g; Potassium: N/A; Phosphorus: N/A

Note: Nutrition information for potassium and phosphorus in spelt flour not available.

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.


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