5g | 4 servings | 5 minutes preparation | 20 minutes cooking time
Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!
Ingredients
Toppings
120 ml fresh raspberries or fresh blueberries or fresh strawberries
225 ml heavy whipping cream
4 eggs
200 g (225 ml) cottage cheese
1 tbsp (8 g) ground psyllium husk powder
50 g butter or coconut oil
Instructions
- Add eggs, cottage cheese and psyllium husk to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.
- Heat up butter or oil in a non-stick skillet. Fry the pancakes on medium-low heat for 3–4 minutes on each side. Don’t make them too big or they will be hard to flip.
- Add cream to a separate bowl and whip until soft peaks form.
- Serve the pancakes with the whipped cream and berries of your choice.
Tip!
If you want a really fluffy pancake, and don’t mind spending a few more minutes making them, you can separate the eggs. Use the egg yolks as the instructions say but whip up the egg whites in a separate bowl. Add the egg whites to the batter, carefully folding them in so that the air you whipped into them doesn’t get knocked out.
These pancakes are also a great snack served cold. Wrap a few up and bring them to work with you!
Serving suggestions
If you feel like serving them with something other than berries and whipped cream, we suggest trying our raspberry jam, butter cream or hazelnut spread.
Storing and reheating
These pancakes taste best when they are freshly made but keep well in the fridge for 2-3 days. You can also store them in the freezer for up to 3 months.
If you want to store them stacked on top of each other you probably want to place a piece of parchment paper between each pancake, or they’ll stick together.
The best way to reheat the pancakes is to melt a small knob of butter in a pan on medium heat and place the pancakes in there. It only takes about 30 seconds on each side to heat them up.
Nutrition
Ketogenic low carb
Per serving
Net carbs: 4 % (5 g)
Fibre: 3 g
Fat: 83 % (39 g)
Protein: 12 % (13 g)
kcal: 425
We don’t recommend counting calories. Here’s why. Nutritional information based on the USDA National Nutrient Database.
