
๐๐๐๐ ๐๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐ ๐ช๐๐๐ ๐๐๐๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐๐
โฃServes: 4 | Prep: 10 mins | Cook: 20 mins โฃPer serving 428 kcal | 23g Fats | 40g Carbs | 20g Protein
โฃโฃ๐ช๐๐๐ ๐๐๐โ๐๐ ๐๐๐๐ :* 1 cup (200g) Greek yogurtโฃ* 1 cup (200g) low-fat cottage cheeseโฃ* 3 eggsโฃ* 1 lemon, juice onlyโฃ* 1 cup (120g) all-purpose flourโฃ* pinch of saltโฃ* 2 tbsp. coconut oil
โฃ๐ ๐จ๐ซ ๐ญ๐ก๐ ๐๐ฅ๐ฎ๐๐๐๐ซ๐ซ๐ฒ ๐ฌ๐๐ฎ๐๐:โฃ* 2 cups (300g) blueberriesโฃ* ยผ cup (60ml) waterโฃ* 3 tbsp. coconut sugar
โฃโฃ๐ ๐จ๐ซ ๐ญ๐ก๐ ๐๐๐ซ๐๐ฆ๐๐ฅ:โฃ* ยผ cup (60ml) coconut oilโฃ* ยผ cup (60ml) maple syrupโฃ* ยผ cup (60g) almond butterโฃโฃ
๐ช๐๐๐ ๐๐๐ ๐๐๐๐ ๐๐ ๐๐ โฃTo make the blueberry sauce:โฃPlace 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.
โฃโฃ๐๐จ ๐ฆ๐๐ค๐ ๐ญ๐ก๐ ๐๐๐ซ๐๐ฆ๐๐ฅ: โฃMelt 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.
โฃโฃ๐๐จ ๐ฆ๐๐ค๐ ๐ฉ๐๐ง๐๐๐ค๐๐ฌ:โฃ In a bowl, whisk together the yogurt, cottage cheese, eggs, and lemon juice.โฃโฃIn a separate bowl, mix the flour, baking soda, and salt. Fold the flour into the yogurt mixture, and stir well just until blended. โฃHeat a large pan over medium-low heat. Coat it with a little coconut oil, and add batter in large spoonfuls (about ยผ cup each).โฃโฃ Flip the pancakes when the tops begin to bubble, around 2-3 minutes, and cook the other side until browned. โฃโฃServe with blueberry sauce and almond caramel.โฃโฃ Makes around 12 pancakes (nutrition information is for 3 pancakes per serving and ยผ of the sauce and caramel).