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 the 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.