Dessert: Poker Chip Pancake Stacks with Maple and Cream Cheese Frosting

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Poker Chip Pancake Stacks with Maple and Cream Cheese Frosting

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
3/4 cup confectioners' sugar
1/8 to 1/4 teaspoon ground cinnamon
2 tablespoons maple syrup
1 cup of your favorite prepared pancake mix
1/2 cup blackberries or raspberries, for garnish
1/4 cup miniature chocolate chips, for garnish

Instructions

Position an oven rack in the middle of the oven and preheat to 200 degrees F. In a large mixing bowl, use a hand mixer to whip 1 stick (1/2 cup) of the butter and the cream cheese together until smooth. On low speed, gradually add the confectioners' sugar and ground cinnamon and whip until well combined. Add the maple syrup and whip until light and fluffy. Cover with plastic wrap and reserve. Make the pancake batter according to the package directions. Heat an electric griddle or 2-burner cast-iron griddle pan on medium-low heat. Melt 2 tablespoons of the remaining butter and drop teaspoons of the pancake batter onto the griddle. When the pancakes start to lightly brown on the bottom and the tops start to lightly bubble, use a small offset spatula to flip them. Cook until the second sides are lightly browned and the pancakes are cooked through, about 2 minutes total. Remove the pancakes to a baking sheet and place in the oven to keep warm while you cook the remaining pancakes. Wipe the griddle with a paper towel, melt the remaining butter and cook the remaining pancakes, about 48 miniature pancakes total. To assemble, spread 2 teaspoons of the reserved frosting on 2 of the pancakes (1 teaspoon on each pancake). Stack the pancakes on top of one another. Top with another pancake and a dollop of frosting, and garnish with either berries, miniature chocolate chips or a combination of both. Repeat with the remaining pancakes, frosting and toppings.

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