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High Protein Pancake with Blueberry and Almond Caramel Sauce

High-Protein Pancakes with Blueberry and Almond Caramel Sauce

These high-protein pancakes with blueberry and almond caramel sauce 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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mediterranean
Servings 4 people
Calories 428 kcal


  • Saucepan
  • Frying pan


  • 1 cup 200g Greek yogurt
  • 1 cup 200g low-fat cottage cheese
  • 3 eggs
  • 1 lemon juice only
  • 1 cup 120g all-purpose flour
  • 1 pinch of salt
  • 2 tbsp. coconut oil
  • 1 tsp baking soda

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


To make the blueberry sauce:

  • Place the blueberries, water, and sugar in a saucepan.
    2 cups 300g blueberries, ¼ cup 60ml water, 3 tbsp coconut sugar
  • 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.
    2 tbsp. coconut oil, ¼ cup 60ml maple syrup
  • Whisk in the almond butter for about 30 seconds until fully incorporated and very smooth.
    ¼ cup 60g almond butter

To make the pancakes:

  • In a bowl, whisk together the yogurt, cottage cheese, eggs, and lemon juice.
    1 cup 200g Greek yogurt, 1 cup 200g low-fat cottage cheese, 1 lemon, 3 eggs
  • In a separate bowl, mix the flour, baking soda, and salt.
    1 cup 120g all-purpose flour, 1 pinch of salt, 1 tsp baking soda
  • 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 the batter in large spoonfuls (about ¼ cup each).
    ¼ cup 60ml coconut oil
  • 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.


Estimated nutrition per serving:
  • 428 calories
  • 23g fats
  • 40g carbs
  • 20g protein
Keyword almond caramel sauce, blueberry sauce, freezer-friendly, high-protein, meal-prep, pancakes, vegetarian-friendly