Buttermilk-Quinoa Cakes with Rhubarb Blackberry Compote

I checked out Deborah Madison's Vegetarian Cooking for Everyone from the library a week or so ago and was intrigued by a variation of her buttermilk pancakes that called for adding quinoa to the batter.
I had some cooked quinoa in the fridge and decided to try it out.
I also had blackberries and rhubarb, so I decided to make a tart compote to top my pancakes with. I noticed that Maria had done a rhubarb berry compote to top some pancakes recently, so I was inspired to create my own compote creation.
I added some lime juice and zest to my fruit, a little sugar and water and then thickened it at the end with a little cornstarch. It was so tasty. Nice and tart.
The pancakes were really good too. My kids ate them plain that entire day as snacks- they loved them.

I used some of the leftover compote to top my oatmeal the other day and it was delicious. Also good with almond butter on toast. Yum.

Buttermilk Quinoa Cakes adapted from Vegetarian Cooking for Everyone by Deborah Madison 10th Anniversary Edition

1 1/2 cups flour (I used white wheat)
1 1/2 to 3 Tbls sugar
salt
1 tsp baking soda
2 tsps baking powder
2 egg whites
1 egg
3 Tbls canola oil
1 1/2 cups low-fat buttermilk
1 tsp vanilla
3/4 cup cooked quinoa

Mix the dry ingredients in one bowl. Mix the egg whites, egg, oil, buttermilk and vanilla in another bowl. Pour the wet ingredients into the dry and stir just to combine.
Gently fold in the cooked quinoa.

For each pancake, drop 1/4 cup batter onto a nonstick griddle or skillet over medium-high heat. Cook, without disturbing until fine bubbles appear on the surface. Flip over and cook until browned on the second side.

Serve immediately or keep warm in a low (200 degree) oven until all are finished.

Rhubarb Blackberry Compote by Mary Ann
2 cups chopped rhubarb
1 1/2 cups blackberries
zest and juice of 1 lime
1/4 cup granulated sugar
1/4 cup water +2 Tbls cold water
1 Tbls cornstarch

Combine rhubarb, blackberries, lime zest and juice, sugar and 1/4 cup water in a heavy bottomed saucepan and bring to a boil over medium-high heat.
Mix 2 Tbls cold water and cornstarch in a small bowl.
Add the fruit mixture and lower heat. Cook for a few minutes more, until thickened.