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).