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Pancakes with Blueberry Sauce and Almond Caramel

Updated: Jun 15

Serves 4. Prep 10 min. Cook 20min


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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