High Protein Pancakes with Blueberry Sauce and Almond Caramel

High Protein Pancakes Blueberry Sauce Almond Caramel

High Protein Pancakes with Blueberry Sauce and Almond Caramel

A step above regular pancakes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4
Calories 428 kcal


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

For the blueberry sauce:

  • 2 cups 300g blueberries
  • 1⁄4 cup water
  • 3 tbsp. coconut sugar

For the caramel:

  • 1⁄4 cup coconut oil
  • 1⁄4 cup maple syrup
  • 1⁄4 cup almond butter


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 1⁄4 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 1⁄4 of the sauce and caramel).


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