HIGH PROTEIN PANCAKES WITH BLUEBERRY SAUCE AND ALMOND CARAMEL
Body Ethos
HIGH PROTEIN PANCAKES WITH BLUEBERRY SAUCE AND ALMOND CARAMEL
HIGH PROTEIN PANCAKES WITH BLUEBERRY SAUCE AND ALMOND CARAMEL
Body Ethos, high protein pancakes with blueberry sauce and almond caramel

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.

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