High Protein Pancakes with Blueberries & Caramel
A tasty and healhthy 30 minute breakfast or snack!
Quick (30 Mins)
For the Pancakes
1 cup (200g) Greek yogurt
1 cup (200g) low-fat
1 lemon, juice only
1 cup (120g) all-purpose
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
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
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
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).
Macronutrients Per Serving:
- 428 kcal
- 23g Fats
- 40g Carbs
- 20g Protein