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Cinnamon Pancakes and Blueberry Compote

Name: Cinnamon Pancakes and Blueberry Compote
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: For the cinnamon pancakes; 125g kamut flour OR; 125g wheat flour OR; 125g gluten free flour; 1 tsp baking powder; 125g cottage cheese; about 150ml milk; 2 large eggs; about 25g butter, melted; 1/2 tsp almond extract; coconut oil; For the blueberry compote; about 150g fresh or frozen blueberries; 2 tbsp xylitol; 1 tsp ground cinnamon; 1 tsp ground allspice

There is nothing better on a winter morning than pancakes hot off the griddle with a fruity sauce.

Posted by: kim
On: 01/09/2010

Cuisine

American

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Breakfast
Desserts
Recipes for kids

You will need

Ingredient	Add
For the cinnamon pancakes
125g kamut flour OR		More products
125g wheat flour OR		More products
125g gluten free flour	Awaiting stock	More products
1 tsp baking powder	Awaiting stock	More products
125g cottage cheese	Available only in our Broughton Street shop	More products
about 150ml milk	Awaiting stock	More products
2 large eggs	Available only in our Edinburgh shops	More products
about 25g butter, melted	Available only in our Edinburgh shops	More products
1/2 tsp almond extract		More products
coconut oil		More products
For the blueberry compote
about 150g fresh or frozen blueberries	Available only in our Edinburgh shops	More products
2 tbsp xylitol		More products
1 tsp ground cinnamon		More products
1 tsp ground allspice		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

To make the pancakes, whisk the flour, baking powder, cottage cheese, milk, eggs, almond extract and melted butter together.
Heat a pan on medium heat, lightly brush with some coconut oil.
Drop about 4 tablespoons batter per pancake on the pan. Cook each pancake until il begins to bubble. Flip and cook a few minutes longer. Repeat this with the remaining batter, occasionally brushing the pan with more oil if needed.
To make the compote, simmer the blueberries, cinnamon, allspice and xylitol over medium heat for about 10 minutes, until you get a sauce.
Alternatively, you can make the blueberry compote by blending all the compote ingredients together raw, for a more tangy and nutritious version.
Top pancakes with blueberry compote and serve.