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
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.
Nutritional Info:
Per serving: 320 calories (130 from fat), 14g total fat, 7g saturated fat, 30mg cholesterol, 410mg sodium, 40g carbohydrates (3g dietary fiber, 26g sugar), 10g protein.
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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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