Breakfast Recipes
High Protein Cottage Cheese Pancakes with Raspberry Whip and Berry Compote
When rich, fudgy brownies meet a thick layer of date caramel, you get these caramel turtle brownie cups. They’re made with almond flour, walnuts, cocoa powder, maple syrup, and a naturally sweetened caramel made from dates and almond butter. Finished with crunchy pecans, chocolate chips, and flaky sea salt, they hit that salty sweet balance while still being made with simple, unrefined ingredients. These brownie cups are filling, satisfying, and honestly good enough to replace a protein bar or afternoon snack.
Ingredients you’ll need:
almond flour
walnuts
cocoa powder
almond butter
A few tips so these come out perfect every time:
Make sure your dates are soft and sticky. If they’re on the drier side, soak them in warm water for 10 minutes and drain before blending. It makes ALL the difference in getting that smooth, gooey caramel layer. For the brownie base, you want it to hold together when you press it. If it’s crumbling, add another splash of milk. Don’t skip the flaky sea salt on top. I know it sounds small but that salty-sweet crunch is literally what makes these addictive. And if you’re meal prepping, these freeze beautifully for up to a month. Just pull one out 5 minutes before you want it and it’s the perfect texture. I like to make a double batch on Sundays so I’m set for the whole week. Also? Don’t be shy with the toppings. The crushed pretzels with the chocolate chips and sea salt combo is chef’s kiss and honestly the reason I can’t stop making these.
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High Protein Cottage Cheese Pancakes with Raspberry Whip and Berry Compote
Ingredients
Method
- Blend cottage cheese until smooth, then whisk with eggs, honey, butter, and vanilla until combined. Stir in flour, baking powder, baking soda, and salt just until mixed. Cook pancakes on a lightly greased skillet until bubbles form and edges set, then flip and cook until golden.
- Whisk yogurt, raspberry powder, honey, and salt until smooth and thick, then chill. Simmer berries with maple syrup and water until soft and slightly jammy, then cool slightly.
- Stack pancakes with raspberry whip between layers, spoon compote over the top, and finish with fresh berries, pistachios, and a drizzle of honey.
Nutrition
Notes
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