Topped with a delicious and healthy pineapple-papaya compote, these hearty pancakes are sure to transport you to a sunny tropical coast.
Makes 6-8 4" pancakes
Wheat berry pancakes
Ingredients
3/4 cup cracked wheat (we like Deep Kansar fada)
1/4 cup whole wheat flour
2 tbsp chia seeds
2 tbsp ground nuts (almonds, walnuts, pecans)
1 1/2 tbsp honey
2 tsp grated ginger
2 tsp cinnamon powder
1 ripe banana
1/4 cup milk
1 cup hot water
Directions
Mix the cracked wheat, ginger, chia seeds, and hot water in a pot. Bring to boil, then reduce heat and simmer for two minutes. Turn the heat off and let it sit covered for at least 10 minutes.
In the meantime, chop the banana, add milk, and blend together.
In a mixing bowl, mix the whole wheat flour and cinnamon. Add the cracked wheat mixture, the banana puree, and mix it well. If required, add additional water or milk.
Heat a skillet. Scoop and spread the pancake mixture into 4" round pancakes. Cook covered on low-medium heat for 2 minutes. Uncover, flip, and cook open for 2-3 minutes (or more for crispier!)
Pineapple-Papaya Compote
Ingredients
1 cup pineapple chunks with juice
1 cup papaya (chopped into 1/2 inch cubes)
2 tbsp brown sugar
2 1" cinnamon sticks
2 tsp cinnamon powder
4-5 whole cloves
1" ginger grated or 2 tsp ginger powder
Directions
In a 10 inch frypan, add the pineapple and papaya. Add the sugar, cinnamon sticks, cinnamon powder, ginger, and cloves. Bring to boil, and simmer for 10 minutes while the pancakes cook!
Serve pancakes hot, topped with compote, maple syrup, and cinnamon powder.