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 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).