Name: High Protein Pancakes with Almond Caramel and Blueberry Sauce
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 1 cup Greek yogurt; 1 cup low-fat cottage cheese; 3 eggs; 1 lemon (juice only); 1 cup unbleached all-purpose flour (preferably organic); pinch of salt; 2 tbsp. coconut oil; 2 cups blueberries; ¼ cup water; 3 tbsp. coconut sugar; ¼ cup coconut oil; ¼ cup maple syrup; ¼ cup almond butter

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Who says clean eating can’t be decadent?

I have always thought of pancakes as a heavy, bready, empty-calorie kind of breakfast.

This recipe has changed my view.

They are decadent, moist, full of nutrition, and contains a whopping 24 grams of protein.

These high protein pancakes are perfect for Sunday morning breakfast or after a good workout.

High Protein Pancakes with Almond Caramel and Blueberry Sauce

Print Pin Rate

Course: Breakfast

Keyword: Healthy

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Servings:

Calories: 633kcal

Ingredients

1 cup Greek yogurt
1 cup low-fat cottage cheese
3 eggs
1 lemon juice only
1 cup unbleached all-purpose flour preferably organic
pinch of salt
2 tbsp. coconut oil

For the blueberry sauce:

2 cups blueberries
¼ cup water
3 tbsp. coconut sugar

For the caramel:

¼ cup coconut oil
¼ cup maple syrup
¼ cup 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 the 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).