I leave the rhubarb compote on the tarter side because I like to still be able to taste the rhubarb (and if I want it a bit sweeter, I just drizzle a little maple syrup over the pancakes/compote!)
Author:Erin Alderson
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hour
Yield:2-4 1x
Ingredients
Scale
Pancakes:
1 cup whole wheat pastry flour
1/2 cup hazelnuts, whole
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons maple syrup
2 eggs
1 tablespoon nut oil
1/2-3/4 cup milk
Rhubarb Compote:
3-4 large stalks of rhubarb
1 tablespoon butter, melted
1/4 teaspoon cardamom
2 tablespoon maple syrup
zest from one orange
Instructions
Preheat oven to 325˚. Whisk together melted butter, maple syrup, cardamom, and orange zest. Roughly cube rhubarb and toss with cardamom mixture. Place in a pan and roast until rhubarb is tender, 25-35 minutes.
Once rhubarb is done, place in a food processor and pulse until smooth. Taste and adjust flavor to your liking.
To make pancakes, lightly toast hazelnuts in a skillet for 3-4 minutes over medium low heat. Remove and place in food processor, pulsing until hazelnuts are ground, but not flour.
In a medium bowl, combine ground hazelnuts, flour, baking powder, and salt and give a good stir. In a separate bowl,whisk together with the maple syrup eggs, oil, and 1/2 cup milk. Pour over dry ingredients, stir just until combined-don’t over mix. If batter thickens too much (and isn’t easily pourable) and a bit more milk.
Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.