Cinnamon Roll Pancake Stack with Cream Cheese Glaze

Ingredients

• 1 tsp (5 g) unsalted butter
• 1 1/2 tsp (4 g) ground cinnamon
• 4 tsp (17 g) granulated 1:1 sweetener, divided
• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 2 (100 g) large eggs, separated
• 2 tbsp (15 g) whole-wheat flour
• 2 tbsp (12 g) almond flour
• 1/4 tsp (1 g) baking powder
• 1 tsp (5 ml) avocado oil
• 1 oz (28 g) light cream cheese (Neufchâtel)
• 3 tbsp (46 g) plain Greek yogurt, 0%

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Method

1. Melt the butter and stir in the cinnamon and 1 tablespoon of the sweetener to a paste. Spoon it into a corner of a food bag.
2. Whizz the cottage cheese and egg yolks smooth with a stick blender, then mix in both flours and the baking powder. Beat the whites until softly peaked; fold them through.
3. Oil a 10-inch (25cm) nonstick pan lightly and set it over medium-low heat. Ladle in three rounds of 1/2 cup (120 ml), snip the bag and pipe a cinnamon spiral onto each. Cover for 3 minutes, until set on top, then flip and cook 2 more, until golden.
4. Whisk the cream cheese, yogurt and remaining sweetener into a pourable glaze. Stack the pancakes swirl-side up and pour the glaze over.