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Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb

[Photograph: Anna Markow]

I'm not usually a big fan of pancakes, but I am a big fan of whole grains. I had picked up some gorgeous rhubarb on an impulse at a green market, and I figured a nice tart roasted rhubarb compote would be a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes, and a relatively healthy way to fuel a day of packing, hefting and unpacking.

Note: You can certainly roast the rhubarb while you cook the pancakes if you want your topping to be piping hot, but it's just as good at room temperature, with butter melting into it from the steaming hot pancakes.

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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

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