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
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).
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.