Serves 4. Prep 10 min. Cook 20min
Nutrition
428 cal. | Fat 23g. | Carbs 40g. | Protein 20g.
What You'll Need:
1 Cup of Greek Yogurt
1 Cup of Low fat cottage cheese
3 pasture-raised eggs
1 lemon, juice only
1 Cup of all purpose flour or almond flour
Pinch of Sea Salt
2 tbsp. Coconut oil
For the blueberry sauce:
2 cups of blueberries
1/4 cup of water
3 tbsp of coconut sugar
For the caramel:
1/4 cup of coconut oil
1/4 cup of pure maple syrup
1/4 cup of almond butter
How to Prepare
To make the blueberry sauce
Place the blueberries, water, and sugar in a saucepan. Cook over low heat for 10 minutes, stirring often or until the blueberries begin to break apart.
To make the caramel:
Melth the coconut oil and maple syrup in a small pot over low heat. Whisk in almond butter for about 30 seconds until fully incorporated and very smooth.
To make pancakes:
Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl.
Mix the flour, baking soda, and salt in a separate bowl. Fold the flour into the yogurt mixture, and stir until well-blended. Heat a large pan over medium-low heat, coat with a bit of coconut oil and add the batter in large spoonfuls (about 1/4 cups each). Flip the pancakes when the tops begin to bubble, around 2-3 minutes, then 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 1/4 of the sauce and caramel).
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