Pancakes With Blueberry Sauce & Almond Caramel
Pancakes With Blueberry Sauce & Almond Caramel
Ingredients
- 1 cup Greek yogurt 200g
- 1 cup low-fat cottage cheese 200g
- 3 eggs
- 1 lemon juice only
- 1 cup all-purpose flour 120g
- pinch of salt
- 2 tbsp coconut oil
For the blueberry sauce:
- 2 cups blueberries 300g
- 1/4 cup water 60ml
- 3 tbsp coconut sugar
For the caramel:
- 1/4 cup coconut oil 60ml
- 1/4 cup almond butter 60g
- 1/4 cup maple syrup 60ml
- 1/4 cup ¼ coconut oil 60ml
- 1/4 cup ¼ maple syrup 60ml
- 1/4 cup ¼ almond butter 60g
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.
Notes
Makes around 12 pancakes (nutrition information is for 3 pancakes per serving and ¼ of the sauce and caramel).
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