"Love at First Bite: Valentine's Day Pancakes with Blueberry Bliss & Almond Caramel Drizzle"

Love at First Bite: Valentine’s Day Pancakes with Blueberry Bliss

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Elevate your breakfast game with our delightful Pancakes With Blueberry Sauce & Almond Caramel recipe. 

These Pancakes With Blueberry Sauce & Almond Caramel make a perfect Valentine’s Day dessert. The combination of fluffy pancakes, sweet blueberry sauce, and indulgent almond caramel creates a luxurious and romantic treat that will impress your special someone.

Whether you’re celebrating with a romantic breakfast in bed or a cosy evening dessert, these pancakes will add a touch of love and sweetness to your Valentine’s Day celebration.

Heavenly Pancakes: Indulge in Blueberry Bliss with Almond Caramel Drizzle

Recipe by Shilohnie KingCourse: Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

428

kcal

Ingredients

  • 1cup (200g) Greek yoghurt 1 cup (200g) low-fat

  • cottage cheese 3 eggs

  • 1lemon, juice only

  • 1 cup (120g) all-purpose flour

  • pinch of salt

  • 2 tbsp. coconut oil

  • For the blueberry sauce: 2 cups (300g) blueberries 1⁄4 cup (60ml) water

  • 3 tbsp. coconut sugar

  • For the caramel:

  • 1⁄4 cup (60ml) coconut oil 1⁄4 cup (60ml) maple syrup 1⁄4 cup (60g) almond butter

Directions

  • To make the blueberry sauce:
  • Place the blueberries, water, and sugar in a saucepan. Cook over low heat for 10 minutes (stirring often) or until the blueberries break apart.
  • To make the caramel:
  • Melt the coconut oil and maple syrup in the same small pot over low heat. Whisk in the almond butter for 30 seconds until fully incorporated and smooth.
  • To make pancakes:
  • Whisk together the yoghurt, cottage cheese, eggs, and lemon juice in a bowl.
  • Mix the flour, baking soda, and salt in a separate bowl. Fold the flour into
  • the yoghurt mixture and stir well until blended. Heat a large pan over medium-low heat. Coat it with coconut oil, and add the batter in
  • large spoonfuls (about 1⁄4 cup each.) Flip the pancakes when the tops begin to bubble, around 2-3 minutes, and cook the other side until browned.
  • Serve with blueberry sauce and almond caramel.
  • Makes around 12 pancakes (nutrition information is for 3 per serving and 1⁄4 of the sauce and caramel.)

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