𝐇𝐈𝐆𝐇 𝐏𝐑𝐎𝐓𝐄𝐈𝐍 𝐏𝐀𝐍𝐂𝐀𝐊𝐄𝐒 𝗪𝐈𝐓𝐇 𝐁𝐋𝐔𝐄𝐁𝐄𝐑𝐑𝐘 𝐒𝐀𝐔𝐂𝐄 𝐀𝐍𝐃 𝐀𝐋𝐌𝐎𝐍𝐃 𝐂𝐀𝐑𝐀𝐌𝐄𝐋
Serves: 4 | Prep: 10 mins | Cook: 20 mins Per serving 428 kcal | 23g Fats | 40g Carbs | 20g Protein
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* 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
𝗪𝐇𝐀𝐓 𝐘𝐎𝐔 𝐍𝐄𝐄𝐃 𝐓𝐎 𝐃𝐎 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 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 blueberry sauce and almond caramel. Makes around 12 pancakes (nutrition information is for 3 pancakes per serving and ¼ of the sauce and caramel).