HIGH PROTEIN PANCAKES WITH BLUEBERRY SAUCE AND ALMOND CARAMEL

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.

Makes around 12 pancakes (nutrition information is for 3 pancakes per serving and ¼ of the sauce and caramel).