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Cinnamon Pancakes with Blueberry Compote

Serves 4
Time 25 min
There's nothing better on a winter morning than hot-off-the-griddle pancakes. Substitute raspberries or blackberries for the compote, if you like.
Special Diets:
Ingredients
  • Cinnamon Pancakes
  • 1 cup Cinnamon Pancake Mix
  • 3/4 cup low-fat cottage cheese
  • 2/3 cup reduced-fat (2%) milk
  • 2 egg whites
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon canola oil, for the pan
  • Blueberry Compote
  • 2 cups frozen blueberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 cup sugar
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Method

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.

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.
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  • Cinnamon Pancakes
  • 1 cup Cinnamon Pancake Mix
  • 3/4 cup low-fat cottage cheese
  • 2/3 cup reduced-fat (2%) milk
  • 2 egg whites
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon canola oil, for the pan
  • Blueberry Compote
  • 2 cups frozen blueberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 cup sugar
Shop with Prime

Exclusively for Prime members in select ZIP codes.