Cottage Cheese Pancakes with Berry Compote

Start by making the berry compote. In a medium saucepan, combine 3 cups of mixed berries, 1 tablespoon of lemon juice, and 2 tablespoons of erythritol sweetener.

Bring the berry mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and set aside.

In a large bowl, blend 2 cups of cottage cheese until smooth using an immersion blender or food processor.

Add 6 large eggs and 1 teaspoon of vanilla extract to the cottage cheese and blend until well combined.

In a separate bowl, whisk together 1 cup of almond flour, 2 tablespoons of coconut flour, 1/2 cup of whey protein powder, 1 teaspoon of baking powder, 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1 tablespoon of erythritol sweetener.

Gently fold the dry ingredients into the wet ingredients until just combined. Let the batter rest for 5 minutes.

Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of butter to coat the cooking surface.

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Add more butter to the pan as needed between batches.

Serve the pancakes warm, topped with the berry compote.