In a bowl, combine the cottage cheese, egg and baking soda and mix well
Add the coconut flour and stir until combined, then let the batter sit for 5–10 minutes so it thickens
With slightly wet hands, form small pancakes from the thickened batter
Heat a non‑stick skillet over medium heat and lightly grease it with oil or cooking spray if needed
Cook the pancakes for 3–4 minutes per side until golden brown, then cover the skillet for another 1–2 minutes to help them cook through
For the sauce, add the frozen berries, lemon juice and sweetener to a small saucepan
Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries release their juices and become soft
Lightly mash some of the berries with a spoon if you prefer a thicker sauce
Place the pancakes on a plate and spoon the warm berry sauce over the top
Serve immediately while both pancakes and sauce are warm