Pecan Pancakes with Mixed Berry Compote

Preparation

1. Step 1

   In a small saucepan, bring berries, honey, and lemon zest to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, 7 to 8 minutes. Transfer to a bowl.

   Step 2

   Preheat oven to 200°F. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In another bowl, whisk together yogurt, melted butter, and egg; add flour mixture and pecans and whisk until just moistened (batter should be slightly lumpy; do not overmix).

   Step 3

   Heat a griddle or large skillet over medium. Lightly coat griddle with butter. Working in batches, add 1/4 cup batter per pancake, using the back of a spoon to spread to about 4 inches in diameter. Cook until bubbles appear on surface and start to burst, 1 to 3 minutes. Flip with a thin spatula, and cook until lightly browned on the other side, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in the oven while you make more pancakes with remaining batter. Serve warm, topped with berry mixture.

2. nutrition information

   Step 4

   (Per Serving)

   Step 5

   Calories: 368

   Step 6

   Saturated Fat: 6g

   Step 7

   Unsaturated Fat: 13g

   Step 8

   Cholesterol: 72mg

   Step 9

   Carbohydrates: 40g

   Step 10

   Protein: 12g

   Step 11

   Sodium: 566mg

   Step 12

   Fiber: 6g