Not your typical pancake recipe here, so we are going to need more than just a box of pancake mix and water. But it’s totally worth it! Not just for the fluffy deliciousness of it, but the macro breakdown is great for anyone wanting to get those extra grams of protein in. Have fun with this one especially on the morning you have extra time to enjoy.
To make the blueberry sauce:
Place the blueberries, water, and sugar in a saucepan. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.
To make the caramel:
Melt the coconut oil and maple syrup together in a small pot over low heat. Whisk in the almond butter for about 30 seconds until fully incorporated and very smooth.
To make pancakes:
In a bowl, whisk together the yogurt, cottage cheese, eggs, and lemon juice.
In a separate bowl, mix the flour, baking soda, and salt. Fold the flour into the yogurt mixture, and stir well just until blended.
Heat a large pan over medium-low heat. Coat it with a little coconut oil, and add batter in large spoonfuls (about 1⁄4 cup each).
Flip the pancakes when the tops begin to bubble, around 2-3 minutes, and cook the other side until browned.
Serve with the blueberry sauce and almond caramel.
What you’ll need:
- 1 cup (200g) Greek yogurt
- 1 cup (200g) low-fat cottage cheese
- 3 eggs
- 1 lemon, juice only
- 1 cup (120g) all-purpose flour
- pinch of salt
- 2 tbsp. coconut oil
For the blueberry sauce:
- 2 cups (300g) blueberries
- 1⁄4 cup (60ml) water
- 3 tbsp. coconut sugar
For the caramel:
- 1⁄4 cup (60ml) coconut oil
- 1⁄4 cup (60ml) maple syrup
- 1⁄4 cup (60g) almond butter
Makes around 12 pancakes (nutrition information is for 3 pancakes per serving and 1⁄4 of the sauce and caramel).
Prep: 10 mins
Cook: 20 mins
Nutrition per serving: