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30 mins

In a perfect world, we’d eat pancakes for breakfast every single day.
In a perfect world, we’d eat pancakes for breakfast every single day. They’re fluffy and cozy and serve as a vehicle for gratuitous butter consumption. But most recipes have too much sugar (and too little else) to keep us from being the useless, half-asleep victim of wackadoo blood sugar.

In order to combat the post-brunch carb nap, we’ve crammed these pancakes full of Nuts, and swapped our usual maple syrup for Blackberries and Rhubarb. The extra fiber and protein that these substitutions bring to the party make the pancakes more substantial and more delicious— which is, honestly, the only thing we care about.

Posted by Rachel A. Published See Rachel A.'s 7 projects »

You Will Need

  • How to cook a pancake. Multigrain Pancakes With Blackberry And Rhubarb Compote - Step 1
    Step 1

    Multigrain Pancakes with Blackberry Rhubarb Compote

    For the Compote:

    12 oz Blackberries, well washed
    1 cup Rhubarb, well washed and chopped into ¼ in chunks
    1/4 cup Honey or Dark Brown Sugar
    1 tbsp Lemon Zest
    3 tbsp Lemon Juice
    1 Vanilla Bean, split and scraped
    A shot of Whiskey
    1 tbsp Butter
    The word “compote” sounds fancy, but it’s the easiest thing in the world. Dump everything into a non-reactive saucepan over medium low heat. Cook until the Rhubarb melts into basically nothing and the Blackberries start falling apart— or until the juices reduce down to syrupy goodness. Mash any unreasonably large chunks of Blackberry with a fork.

    Set aside until cool and remove the Vanilla Bean before serving.

    For the Pancakes:

    ¾ cup Old Fashioned Rolled Oats— not Instant and not Steel Cut.
    ¾ cup Whole Wheat Flour
    ⅓ cup All Purpose Flour
    1 cup whole Nuts, we like an assortment of Walnuts, Hazelnuts, Pecans, and Almonds best. Anything except Peanuts (weirdo) would be fantastic.
    ¼ cup Sugar
    2 tsp Baking Soda
    1 tsp Baking Powder
    ½ tsp Salt
    1 ¼ cups Buttermilk
    ⅓ cup Whole Milk
    ¼ cup Vegetable Oil
    2 Eggs
    Serves: 4-6

    In your food processor or blender, combine Oats, Flours, Nuts, Sugar, Baking Soda, Baking Powder, and Salt. Whirr it all together until it turns into a coarse meal. This mixture of dry ingredients can be stored for up to a week in a zip top bag or mason jar on your counter— and for basically ever in your freezer— so make it in advance and don’t wake up the whole house.

    In a large bowl, beat together the Buttermilk, Whole Milk, Vegetable Oil, and Eggs. Whisk in the dry ingredients until well combined. This is a sturdy batter and you don’t have to worry about being dainty. You can mix the crap out of it.

    Slowly heat a large non-stick pan, preferably with low sides over medium heat. Cook pancakes, no more than two at a time, for about 2 minutes on the first side, or until you can see bubbles start to set in their center. Flip carefully and continue to cook for about 1 1/2 minutes. Repeat until you’re out of batter, duh.

    Serve topped with a side of bacon, too much butter and Blackberry Rhubarb compote.

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