For the Pancakes:

• 150g cottage cheese (about 1 ½ cups)
• 25g coconut flour (about ¼ cup)
• 1 large egg
• 1/3 teaspoon baking powder
• Pinch of salt

For the Berry Sauce:

• 2 cups frozen berries (such as blueberries, raspberries, or strawberries)
• 1 tablespoon lemon juice
• 1 tablespoon sweetener (e.g., stevia or honey)

1. Prepare the Pancake Batter: In a mixing bowl, combine the cottage cheese, egg, and a pinch of salt. Stir until the mixture is well blended.
2. Add Dry Ingredients: Sprinkle in the coconut flour and baking powder, mixing gently until the batter thickens. It should be slightly lumpy but well combined.
3. Cook the Pancakes: Heat a non-stick skillet over low heat. Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through.
4. Prepare the Berry Sauce: In a saucepan, combine the frozen berries, lemon juice, and sweetener. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens, about 5-7 minutes.
5. Serve: Stack the pancakes on a plate and generously pour the berry sauce on top. Enjoy the delightful combination of flavors!