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High Protein Pancakes with Blueberries & Caramel

A tasty and healhthy 30 minute breakfast or snack!

Meal Prepable

High Protein

Vegetarian

Quick (30 Mins)

Prep Time:

10 Minutes

Cook Time

20 Minutes​

Serves:

4
People

4 People

Serving Size:

1 Pancake​

Ingredients:

For the Pancakes
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

Instructions:

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).

Macronutrients Per Serving:

  • 428 kcal
  • 23g Fats
  • 40g Carbs
  • 20g Protein

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