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

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.)