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The spice of the cinnamon and nutmeg in the pancakes ties together well with the strawberry rhubarb compote making for a delicious, healthy meal!
1. Place all ingredients for the compote into a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer for about 15 minutes or until fruit has softened and the mixture has reduced and thickened. Remove from heat.
2. While the compote is cooking, start preparing your pancake batter.
3. In a medium-sized bowl, stir together flours, flaxseed, oat bran, quick oats, baking powder, salt, cinnamon, nutmeg and sugar.
4. In a small bowl, whisk together the egg, almond milk and water. Slowly whisk the wet ingredients into the dry ingredients. Batter will be runny but will thicken while sitting.
5. Heat a griddle or frying pan to medium heat. Spray with non-stick cooking spray. Pour batter by 1/4 cup fulls onto the griddle. Flip when the top starts to bubble and the edges look dry. Cook the second side for about 3 minutes or until light brown. Remove cooked pancakes to a plate. Continue with remaining batter.
6. Top pancakes with strawberry rhubarb compote. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!