Protein Pancakes with Blueberry Compote
Somewhere between a pancake and a crêpe, these thin vanilla-scented treats are a crowd pleaser. They reheat and freeze beautifully if you happen to have any leftovers. Add an extra ¼ cup almond milk to make extra-thin crêpes.
- 1 cup lactose-free cottage cheese
- ½ cup flour
- ¼ cup almond or lactose-free milk
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
2 cups fresh or frozen blueberries
- ½ cup water
- Juice from ¼ lemon
- 1 teaspoon maple syrup or to taste
Blend all pancake ingredients together in a blender for 1 minute until batter is smooth. Scrape blender with a spatula and blend for another 30 seconds. Heat a non-toxic, non-stick skillet or griddle over medium heat until hot. Use a ¼ cup measuring cup to pour batter into pan. Cook on each side until golden.
- To make compote, combine all ingredients in a small sauce pot. Cook over medium-low heat for 20 minutes or until compote has thickened.
- Serve pancakes alongside bowl of compote for people to spoon on top of their pancake stacks.
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