Serves: 9

Prep: 15 mins

Cook: 25 mins

What you need…

• 1 cup (200g) Greek yogurt
• 1 cup (200g) low-fat cottage cheese
• 3 eggs
• 30g protein powder
• 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
• ¼ cup (60ml) water
• 3 tbsp. coconut sugar

For the caramel:

• ¼ cup (60ml) coconut oil
• ¼ cup (60ml) maple syrup
• ¼ cup (60g) almond butter

Method…

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, protein powder 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 ¼ 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.

Makes around 12 pancakes (nutrition information is for 3 pancakes per serving and ¼ of the sauce and caramel).

Top tip…

Vanilla is a great flavour to try with this… you can change for salted caramel flavour shot and remove the Caramel sauce from the pancakes.