Cinnamon Roll Pancakes with Blueberry Compote

MAKES 8 PANCAKES | PHASE 1 AND 3

Ingredients:
Pancakes:

• 4 large egg whites
• 1 cup Fast Metabolism Baking Mix
• 3 teaspoons cinnamon
• 15 drops stevia

Icing:

• 6 tablespoons xylitol
• 1 tablespoon Phase-appropriate milk
• 1/4 teaspoon vanilla

Compote:

• 1/4 cup xylitol
• 1/4 cup water
• 2 cups fresh or thawed frozen blackberries or blueberries (equal to 1 pint fresh berries or a 16-ounce bag frozen berries)
• 1/8 teaspoon allspice

Instructions:
Making the Pancakes:

Whip the egg whites until soft peaks form, 2 to 3 minutes. Gently fold in the baking mix. Remove 1/2 cup of the batter to a separate bowl, stir stevia and cinnamon into this small amount of batter, and transfer it to a ziplock bag.

Heat a nonstick skillet over medium heat. Drop 3 tablespoons of the batter, and smooth out to make 3-inch pancakes. Snip off a tiny corner from the ziplock bag, and squeeze the cinnamon batter onto the pancakes to form a swirl (not too close to the edge of the pancake). Cook for a minute, until small bubbles appear and the underside of the pancake is a light golden brown. Flip and cook for a minute more. Remove the pancakes to a plate, drizzle with icing, and serve with blackberry/blueberry compote.

Make the icing:

Place the xylitol in a blender, and process to a fine powder. Transfer this powdered xylitol into a small bowl, and stir in the milk and vanilla until smooth.

Make the compote:

Combine the xylitol and water in a medium saucepan over medium heat. Stir until the xylitol dissolves, and remove from the heat.

In a blender, puree 1/2 cup of the blackberries or blueberries. Force the puree through a fine mesh strainer to remove the seeds if using blackberries, and stir it into the xylitol mixture. Stir in the remaining 1 1/2 cups blackberries/blueberries and the allspice.

*Portion: 2 pancakes is a Phase 1 grain; 1 pancake is a Phase 3 grain. 

Source:  Haylie Pomroy