Buckwheat pancakes w/ Blueberry syrup

1  cup		buckwheat pancake mix
2		eggs
1  cup		organic cottage cheese
1  cup		greek yogurt
1  cup		Blueberries - Frozen, 20 oz, Unsweetened
1  teaspoon		Sunspire Organic Unrefined Cane Sugar

Tip: For nutritional information on all the ingredients in Buckwheat pancakes w/ Blueberry syrup just click on each ingredient name. Then adjust the serving size for any Buckwheat pancakes w/ Blueberry syrup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine the blueberries, with 1/4 cup water, and sugar in a saucepan and cook over low heat for 10 minutes, stirring often until the blueberries begin to break apart.

Beat together the cottage cheese, yogurt, and eggs. Mix flour and salt. Stir the flour mixture into the dairy and mix just enough to blend.

Heat a non-stick skillet over medium heat. Add batter in large spoonfuls (about 1/4 cup.) Flip when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberry compote.