Protein Buttermilk Pancake Stack with Beet-Berry Compote
This festive breakfast would be good for Christmas morning or any day. The Berry Beet Compote gives you an extra fruity, nutrient packed topping that won’t leave you as sugar crashing. Save any extra for a topping for yogurt or a mix-in for your favorite sandwich filling.
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Protein Buttermilk Pancakes
- 3/4 cup all-purpose flour
- ¼ cup almond meal
- ¼ cup oat-bran flour
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 ½ cups buttermilk*
- 1 egg (egg substitute or vegan egg replacement)
- 2 tablespoons butter, melted and cooled slightly
- butter for coating
*If you don’t have buttermilk on hand. Add 1 tablespoon of white vinegar to 1 ¼ cup of milk and let sit for 5 minutes. You’ve got buttermilk!
Directions
Combine all dry ingredients from flour through salt. In a separate bowl combine buttermilk, egg and melted butter. Pour buttermilk mixture into dry ingredients, stir just until combined. Heat griddle and grease with butter. Drop ½ cup portions of pancake batter onto griddle and cook until golden brown on both sides. Set aside pancakes.
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Beet-Berry Compote
We like to buy extra 12 oz. bags of fresh cranberries during the holidays to throw in the freezer to have on hand year-round.
- 6 oz. of fresh cranberries (½ bag)
- 1 cup strawberries, chopped
- 1 ½ teaspoons of Pines Beet Juice Powder
- 2 red pears, cored and chopped
- Sweetener of choice, i.e. sugar, honey, or sugar substitute
- 1 cup of water, or enough to keep the compote from getting too thick
Directions:
Combine all ingredients in a saucepan, and simmer on low heat, adding about 1 cup of water and sweetener to taste. Make sure all cranberries have “popped” and cooked completely. Taste to make sure it’s not too tart.
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Assemble pancakes, layering with compote. Top with shredded coconut or with low-fat ricotta cheese, whipped and sweetened with honey. Enjoy!
