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
Ingredients
1/2 cup
Blueberries
(can sub with strawberries or raspberries)
1 cup
Heavy whipping cream, 38% M.F.
4 large
Egg
199 gm
Cottage cheese (2% M.F.)
1 tbsp (level)
Psyllium seed husk
(powdered)
57 gm
Butter, salted
(oz)
Instructions
Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken.
Heat up butter or oil in a non-stick skillet. Fry the pancakes on low to medium heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.
Add heavy whipping to a separate bowl and whip it until soft peaks form.
Serve the pancakes with whipped cream and berries of your choice.
These pancakes are also a great snack served cold! Wrap a few up and bring them to work with you!
