High Protein PANCAKES with Blueberry Sauce and Almond Caramel RECIPE

PROTEIN PANCAKES WITH BLUEBERRY SAUCE & CARAMEL

These high protein pancakes with blueberry sauce and almond caramel have a whopping 20 grams of protein per serving. Awesome! 

You can make this recipe ahead of time, so it’s great for meal prepping. Can be frozen too, so feel free to make a double or triple batch. This recipe is also vegetarian-friendly.

If you love pancakes, then you have got to try this new recipe. I drool over these. The almond caramel sauce I could eat just with a spoon. YUM!

I prefer to use Anita’s Organic flours. Not only are they amazing but I’m also supporting a Canadian company.

So let’s get on with it!

  • Serves: 4
  • Prep: 10 mins
  • Cook: 20 mins

NUTRITION PER SERVING

  • 428 kcal
  • 23g Fats
  • 40g Carbs
  • 20g Protein

WHAT YOU NEED

  • 1 cup (200g) Greek yogurt
  • 1 cup (200g) low-fat cottage cheese
  • 3 eggs
  • 1 lemon, juice only
  • 1 cup (120g) all-purpose flour
  • pinch of salt
  • 2 tbsp. coconut oil
For the blueberry sauce:
  • 2 cups (300g) blueberries
  • ¼ cup (60ml) water
  • 3 tbsp. coconut sugar
For the caramel sauce:
  • ¼ cup (60ml) coconut oil
  • ¼ cup (60ml) maple syrup
  • ¼ cup (60g) almond butter

WHAT YOU DO

There are a few steps to get this just right.

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:
  1. In a bowl, whisk together the yogurt, cottage cheese, eggs, and lemon juice.
  2. In a separate bowl, mix the flour, baking soda, and salt. Fold the flour into the yogurt mixture, and stir well just until blended.
  3. Heat a large pan over medium-low heat. Coat it with a little coconut oil, and add the batter in large spoonfuls (about ¼ cup each).
  4. Flip the pancakes when the tops begin to bubble, around 2-3 minutes, and cook the other side until browned.
  5. Serve with the blueberry sauce and almond caramel.
  6. Makes around 12 pancakes (nutrition information is for 3 pancakes per serving and ¼ of the sauce and caramel).

If you make these high protein pancakes with blueberry sauce and almond caramel, please do me a HUGE favour and post your feedback in the comments section below. I would love to know what you think. Feel free to post any modifications you made too. If you have questions about the recipe, always ask. I would love to have the opportunity to help.

Enjoy the nom-noms! 😋

Pssst…if you like my recipes, you might wanna check out my latest 15-pack of recipes here. It includes a one-week sample meal plan, a done-for-you grocery shopping list, and a barcode to scan into MyFitnessPal for easy tracking of calories and macros.

High Protein PANCAKES with Blueberry Sauce and Almond Caramel RECIPE

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