Cinnamon Pancakes with Blueberry Compote

Cinnamon Pancakes with Blueberry Compote

Serves 4
There's nothing better on a winter morning than hot-off-the-griddle pancakes.
  • Cinnamon Pancakes
  • 1 cup Cinnamon Pancake Mix
  • 3/4 cup low-fat cottage cheese
  • 2/3 cup milk
  • 2 large egg whites
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons unsalted butter, melted
  • Canola oil
  • Blueberry Compote
  • 2 cups frozen blueberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/3 cup sugar
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For the pancakes, whisk pancake mix with cottage cheese, milk, eggs, almond extract and butter. Heat a non-stick skillet over medium heat. Brush lightly with oil. Drop 1/4 cup batter onto skillet. Cook until it begins to bubble. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter.

To make the compote, simmer blueberries, cinnamon, allspice and sugar over medium heat for about 10 minutes, until blueberries form a sauce.

Spoon compote over pancakes and serve.
Nutritional Info: 
Per Serving: 320 calories (130 from fat), 14g total fat, 7g saturated fat, 30mg cholesterol, 410mg sodium, 40g carbohydrates, (3 g dietary fiber, 26g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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