1 cup all-purpose flour
1 cup whole wheat flour
1 cup fresh blueberries, or frozen thawed
3 tsp. baking powder
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs
1 Tbsp. canola oil
1/4 cup unsweetened applesauce
1 1/2 cups fat free milk
1/2 tsp. vanilla extract
To make the pancakes, in a large bowl combine flours, baking powder, salt and sugar. In a separate bowl, whisk together the egg, oil, milk, and vanilla. Add the eggs, oil, applesauce, milk and vanilla extract to the dry and mix to incorporate, blending well.
Slowly hand stir in the blueberries. Let rest for 5 minutes.
Pour 1/4 cup of batter onto a non-stick griddle (heated to 350°F) or a large non-stick frying pan and cook over medium heat. Cook until the edges of the pancakes are dry and small bubbles have formed on top, approximately 1 1/2 minutes; then flip with a spatula.
Transfer to a 250°F oven to keep warm while repeating the procedure with the remaining batter.
To make Blueberry Compote:
2 cups frozen blueberries
3 Tbsp. water
1/4 cup sugar
2 teaspoons lemon juice
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan.
Cook, stirring frequently, over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring continuously. Serve warm.
Karen’s Note: To serve, top each warm stack of pancakes with 1/8 to 1/4 cup warm blueberry compote.