Cinnamon Pancakes with Blueberry Compote

Serves 4

There's nothing better on a winter morning than hot-off-the-griddle pancakes.

Ingredients

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 almond extract
3 tablespoons melted butter
Canola oil

Blueberry Compote
2 cups frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/3 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.

Nutrition

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

http://wholefoodsmarket.com/recipes/2390