Keto pancakes with berries and whipped cream

Keto pancakes with berries and whipped cream

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!
March 26 2015 by , (Photo) in Recipes, Breakfast, Dessert

Keto pancakes with berries and whipped cream

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!
USMetric
4 servingservings

Ingredients

  • 4 4 eggeggs
  • 7 oz. 200 g (225 ml) cottage cheese
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 2 oz. 50 g butter or coconut oil
Toppings
  • ½ cup 120 ml fresh raspberries or fresh blueberries or fresh strawberries
  • 1 cup 225 ml heavy whipping cream

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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 up a bit.
  2. 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.
  3. Add heavy whipping to a separate bowl and whip it until soft peaks form.
  4. Serve the pancakes with 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 by 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 their best when they are freshly made but keep 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 them 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.

Video

Keto pancakes with whipped cream

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186 comments

  1. 151
    Cynthia C.
    May 26
    These were AH-MAZING!! Here’s what I did. Added extra 1.5 tsp psyllium husk, 1 tsp stevia, 1.5 tsp almond extract. Blended with a hand blender. Hot non stick with melted butter, 1/4 cup of batter for each and DON’T try to turn early. They stuck a little just needed to work it a little. Creme fraich- I added 1 tsp stevia, 1 tsp each almond extract, lemon extract. They are fabulous. Will definitely make them again.
  2. 152
    Ann Hawkins
    May 26
    I made these this morning, first time. Followed recipe exactly and they were Perfect! All ingredients pulsed in a food processor. My batter was thick enough in about 4 minutes. I used a non stick griddle, buttered. The heat setting is medium low to low. Make sure griddle is hot before cooking. 4 minutes first side, 3 minutes second side. Low and slow is the correct way to cook these. No sticking whatsoever. As an aside, my psyllium was orange flavored Metamucil, so I sprinkled in about a teaspoon of unsweetened coconut flakes and called them Tropical pancakes with the hint of orange undertone!
  3. 153
    Shirley
    June 17
    I thought these were just fine. My batter probably sat for 10-ish minutes while I whipped the cream and started some egg whites to go with the meal. It was thick. I used probably 3 tbls of coconut oil in the pan so that the pancake batter was kind of swimming in the oil. Medium heat. Once they were set I used my spatula to gently loosen them and then left them for another couple minutes. I had no trouble at all. They were delicious. I will definitely be making them again.
  4. 154
    Melissa
    June 24
    Made these for the first time today, no issues with them sticking at all. I used ground flaxseed instead of the psyllium powder and it worked great. Equally good topped with berries or jalapeno cream cheese :-)
  5. 155
    Liz
    June 27
    I worked out the nutrition using My Fitness Pal and brand name cottage cheese and it came to a lot less than stated here.
  6. 1 comment removed
  7. 157
    Angela
    July 1
    Delicious recipe, i didn't have cottage cheese so used ricotta and add in a teaspoon of flax meal and some cinnamon. This will be my Sunday breakfast going forward.
  8. 1 comment removed
  9. 159
    Renee
    July 15
    I wish your recipes were measured by cup size, using grams or ounces is not much fun for a Canadian gal and I hate converting all measures! I also don't have a kitchen scale, just sold mine last year in a garage sale :(
  10. 160
    Cathal
    July 17
    im not sure if it has been mentioned but if you separate the egg and whip the white to stiff peaks before mixing back through the mixture, you will get really fluffy light pancakes
  11. 161
    sana
    July 20
    i am hoping to make them on sunday. i want to ask if the toppings( berries and cream ) are counted for in the nutritional information or is that separate?
    Reply: #169
  12. 162
    Rayne
    July 22
    I found these really eggy. My husband likes them. I tried again with 3 eggs and a 1/4 tsp more psyllium and it was less eggy. I also Increased the cottage cheese to a full cup (8 oz). Not bad.
  13. 163
    Bob
    August 1
    How many pancakes equals 1 serving?
  14. 164
    Sharon Reid
    August 3
    i loved these! used coconut flour instead of psyllium, heated a 1/4c of blueberries in micro for 1 min and added stevia.... made a wonderful sauce. sprinkled cinnamon on them too, and with whipped cream.... Yum Yum
  15. 165
    Ella
    August 4
    These just tasted like a cheesy omelette to me!
  16. 166
    Maria
    August 5
    What is the serving size for these recipes to do the keto plan? Can't wait to try them?
  17. 167
    Msedfun
    August 9
    I am just starting, and I need to lose quite a bit of weight. Can I eat a large salad with homemade feta cheese and an egg? Is that too much for my only meal of the day?
    Reply: #194
  18. 168
    Marilyn
    August 10
    Curious to know if you list sodium content in any of your recipes? That is something I have to watch because of high blood pressure.
  19. 169
    Reply to comment #161 by sana
    Beth
    August 11
    Separate
  20. 170
    Venetya
    August 11
    I thought recipe as is was terrible. The texture was too egg-like and the taste was blah. If I try it again I will use one of the other variations mentioned in the comments.
  21. 171
    Valentina
    August 13
    is this working with 200g cream cheese in place of cottage cheese?
  22. 172
    Reese
    August 16
    Horrible. Way too time consuming to make small enough to flip. Taste nearly made me quit Keto.
  23. 173
    rebecca
    August 18
    LOVE! I added a teensy bit of almond flour (if not they are crazy hard to turn over! my gosh!) and added a ton of cinnamon to the batter. It tasted amazing! Watch your fruit intake though. One berry roughly is a gram of sugar (which turns to carbs so 1 carbohydrate) Used a lot of butter and heavy cream and I was full for hours. Highly recommend
  24. 174
    Katie
    August 19
    Delicious, separated eggs and whipped the whites then folded in. Light and fluffy.
  25. 4 comments removed
  26. 179
    Julie
    August 19
    I cannot believe how yummy these were. I added a little vanilla & cinnamon to the batter. I keep frozen blueberries on hand, warmed them up in the microwave and poured the juice over the pancakes. So yummy. I love keto!!!
  27. 1 comment removed
  28. 181
    Donna arwood
    August 23
    I wasn't sure how I was going to like these. But they were surprisingly good. I added some coconut flour, which made it very easy to to flip them and made them less eggy. Also added a little vanilla and cinnamon to the batter. I also found, with the left over pancakes, that they make a great 'bread' for a breakfast sandwich. I popped one in the toaster oven until it was crispy. Topped with some bacon, avocado and a bit of cream cheese. Oh my, was it good.
  29. 182
    Karen
    August 29
    I made a keto pizza for the first time ever it was awesome!!!! I'm loving this diet I have no problems with the 16 hour fasting....can't wait for the weight loss😊
  30. 183
    Karen
    August 29
    For the pancakes what and where do you find psyllium husk powder
    Reply: #185
  31. 184
    Chris
    September 6
    Can these be made in advance? Basically how long do they keep?
  32. 185
    Reply to comment #183 by Karen
    DD
    September 11
    You can find psyllium husk powder on Amazon. A few people have substituted it with coconut flour as well. These didn’t look very good when I made them, but they taste amazing!! I’ll definitely make these again!
  33. 186
    Taylor
    September 16
    Am I reading the recipe correctly that you use 1/2 oz of coconut oil and 1 3/4 oz of cottage cheese? Wouldn't the measurements normally be given in cups for tbls? It just seemed odd to me.
  34. 187
    Robin
    September 24
    Can I substitute xanthan gum for the psyllium husk powder? Is its only purpose in this recipe to be a thickening agent?
  35. 188
    Gabi
    September 25
    I was so excited to try these, I bounced out of bed the morning I was making them! To the recipe, I added a couple of drops of Vanilla Essence (sugar free) and a pinch of salt.
    Cooking them slowly made them flippable.
    Personally I think they're more savoury than sweet (maybe good with sautéed mushroom and onion in a cream sauce?) or if you're ok with using sweeteners like erythritol that might make them more of a sweet pancake.
    In this case, I enjoyed the berries and cream more than the pancakes themselves! Was nice to have something different though.
  36. 189
    R Steiner
    September 30
    Made these this morning....was skeptical, but followed the directions and they tasted GREAT! only change I made was adding a little vanilla to the whipped cream.

    It IS important to cook them slowly.

  37. 190
    Kitta
    October 4
    My husband said he prefer these over the vegan pancakes I make. These pancakes are less time consuming. I haven’t bought the psyllium husk yet so instead I used almond flour, coconut flour and a sprinkle of flaxseed. I mean like a tsp of each. I did that because I was concerned my batter wouldn’t thicken. Added stevia like a tsp as one comment mentioned and vanilla abstract. The first pancake was weird I was like ohhhh I think I messed up but the rest of the pancakes came out lovely! My one year old even ate it with the blackberries and cream. Thank you!!!
  38. 191
    Jackie
    October 18
    I set for 4 servings. Made about 6 small pancakes. So the way I figured one an a half equaled one serving. This is how I work out the serving size for all the receipes. If I am thinking wrong please let me know.
  39. 192
    Jackie
    October 21
    These make up great as small muffins. Added cinnamon, vanilla. Put blueberries in batter and added Flaxseed. Came out perfect. Used butter for muffin pan instead of paper liner. Top when warm with whip cream. Heaven
  40. 193
    Carolina
    October 21
    I've been using cream cheese, because I misread the recipe, still delicious. Are they still low carb though?
  41. 194
    Reply to comment #167 by Msedfun
    Elizabeth
    October 29
    You should definitely be having more than one meal a day.. You can look online to calculate what your carb, protein and fat intake should be to lose weight. Then calculate your recipes so you stay inside of those guidelines. Use smaller portions and eat at least 3 times a day... I use https://keto-calculator.ankerl.com for my calculations. It never hurts to do a lot of research too :)
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