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.