Name: Cinnamon wheat pancakes with hot raspberry compote
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml raspberries frozen; 250.00 ml apple juice; 15.00 ml sugar; 15.00 ml cornflour; 5.00 ml Baking powder; 375.00 ml Buttermilk; 250.00 ml flour wholewheat; 15.00 ml cinnamon ground; 15.00 ml sugar; 2.00 eggs white; 5.00 ml vanilla

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Ingredients (11)

COMPOTE

500.00 ml	raspberries — frozen
250.00 ml	apple juice
15.00 ml	sugar
15.00 ml	cornflour

PANCAKES

5.00 ml	Baking powder
375.00 ml	Buttermilk
250.00 ml	flour — wholewheat
15.00 ml	cinnamon — ground
15.00 ml	sugar
2.00	eggs — white
5.00 ml	vanilla

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Method:

To make compote:
Heat berries and apple juice in a small saucepan; simmer for five minutes.
In a separate bowl, combine sugar and cornflour and add to berry mixture, gently stirring until it boils.
Remove compote from heat and allow to cool slightly until it thickens.
To make pancakes:
Dissolve baking powder in buttermilk in a small bowl; set aside.
In a larger bowl, combine flour, cinnamon and sugar; add buttermilk mixture, egg whites and vanilla, and blend with a hand blender.
Spray a non-stick pan with vegetable oil cooking spray.
Ladle pancake mixture into pan and cook until pancakes are light brown on both sides.
Serve with berry compote.
Per serving (two pancakes and 30 ml compote): 950 kJ; 2 g fat; 46 g carbs; 10 g protein, 7 g fibre.