Weekend Brunch: Spelt Pancakes with Blueberry Rhubarb Compote

I signed up for a artisan bread baking course a couple weeks ago but only made it on the waiting list, it started this weekend and I was lucky enough to get a phone call on Thursday saying they had an opening! It’s a two day course (this past saturday and the next) and although I didn’t bring my camera the first day I’ll be sure take it next weekend and do up a post about some of the things I’ve learned, so far I’ve learned that it would be awesome to have a giant commercial kitchen with a couple $30, 000 ovens, ah well, a girl can dream. After the course was over I went with my friend to a gala that was being held by a charity called Pound Rescue. I rarely get an excuse to throw on a nice dress and a pair of heels, plus it was to help a great organization raise money, so how could I say no. There was dinner (all vegan!), live music, door prizes, a silent auction, a short skit, dancing and a very sad slideshow about some of animals they’ve rescued.  They brought in some of the now happy and healthy rescued animals and told stories that brought the audience to tears, it was great to see how wonderful the dogs are doing after the traumatic experiences they’ve gone through. If you’re looking to adopt, you should definitely check out their website. This was their first time throwing a gala but I hope it becomes an annual event, it was fun and way more productive then sitting in front of the telly (or am I the only one who sits on her bum doing nothing Saturday nights) I know I’ll be sure to attend the next one.

After a night of gala-ing, a girl can really work up an appetite. I don’t usually like to put a whole lot of effort into breakfast when I get up, basically if it can’t be ready in 5 minutes I’ll usually pass, but this morning I woke up with a serious hankering for some pancakes. I opened the fridge and came across some rhubarb I had forgotten about and when faced with the decision to either freeze it or utilize it, a wondrous idea popped into my head, turn it into a pancake topping! Although I had rhubarb on hand, there wasn’t quite enough, I wanted something sweet to balance out the sour flavours so I threw in some blueberries that were hanging out in the freezer. I’ve never had rhubarb and blueberries together before but they turned out to be quite the flavour combo. This compote makes a great topping for ice cream, you can swirl it into some yogurt, spread it on toast or use it as a topping for these pancakes.


  • Servings: 8-10 Pancakes
  • Print
Compote adapted from Food Doodles



  • 2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons real maple syrup or agave nectar
  • 1 1/2 cups unsweetened non-dairy milk
  • 1/2 to 3/4 cup water or soy/almond/rice milk
  • 1 teaspoon oil
  • 1 teaspoon vanilla extract


  • 2 1/2 cups chopped rhubarb
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1/4 cup water
  • 1/4 – 1/3 cup agave or maple syrup, adjust as needed
  • Zest and juice of one orange


  1. To make the compote, combine all the ingredients in a medium sized pot. Bring the liquid to a boil and then turn down to a simmer and cook until the rhubarb softens and loses it’s shape, stirring frequently for about 15 to 20 minutes. The liquid should evaporate and the mixture should thicken slightly.
  2. When the compote is done remove from the heat and cool for a few minutes then taste for sweetness, adjust to your liking. Store in an airtight container in the fridge and reheat when needed.
  3. Heat a nonstick frying pan over medium heat and spray with some oil.
  4. To make the pancakes, mix together the milk, syrup, oil, 1/2 cup of water and vanilla in a measuring cup.
  5. In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
  6. Pour the wet ingredients into the dry and stir until combined. If the batter seems a little too thick add in the additional amount of water.
  7. Using a 1/4 cup scoop, ladle batter onto the skillet. If you’d like you can sprinkle some fruit or chocolate chips over the batter. When the top begins to bubble and the sides are set, flip the pancakes over and continue to cook for a few minutes(2-3). Remove from pan and top with maple syrup and/or blueberry rhubarb compote.

3 thoughts on “Weekend Brunch: Spelt Pancakes with Blueberry Rhubarb Compote

  1. Heidi @ Food Doodles says:

    Wow, does that ever look delicious! I never would have thought to pair blueberries and rhubarb but I want to give it a try now with some blueberries I have in the freezer. And those pancakes look great too. I’m going to bookmark this to give them a try 😀

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