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Cinnamon Pancakes and Blueberry Compote

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

Posted by: kim




15 - 30 mins

Skill Level




Courses etc.

Baking Sweet
Recipes for kids

You will need

For the cinnamon pancakes
125g kamut flour OR More products
125g wheat flour OR More products
125g gluten free flour

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1 tsp baking powder

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125g cottage cheese Available only in our Broughton Street shop More products
about 150ml milk

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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.


  • 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.

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