Keto pancakes with berries and whipped cream
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
- 2 oz. 50 g fresh raspberries or fresh blueberries or fresh strawberries
- 1 cup 225 ml heavy whipping cream
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.
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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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
283 comments
Standard recipe convention calls for using Large eggs when baking or cooking.
Unfortunately, oat fiber is not a good substitute for psyllium.
Followed advice from above & added some vanilla essence and cinnamon and pinch of stevia, had with natural yogurt and berries.
Very impressed. Loved them.
Will defo make again
Thanks
This recipe as written makes 4 servings. The number of pancakes will depend on how big you make them. For the carbs, the 3g has already been subtracted from the total carbs. These are 5g net carbs per serving.
That depends on how many pancakes you get out of the batch. The recipe, as written, makes 4 servings.
I love these pancakes btw, I have squeezed lemon on top with keto sweetener.
When I first made these, they tasted a bit bland. I added a little honey and enjoy them alot now. When making 1 serving, I get 2 pancakes from it. Also pays to leave it stand for the full 10 minutes to bind properly before frying.
Rosie, just a heads up that honey is not a great option when eating keto or LCHF as it is very high in natural sugars and has a very high carb count.
4 servings indicate that this recipe is designed to serve 4 people.
Also, in response to some comments, the pancakes do taste ‘eggy’ and more like an omelette than a conventional style pancake but that’s what this diet/way of eating is all about. Retraining our taste-buds and open up to different ingredients, moving away from conventional foods that made us sick in the first place...
I have tried quite a few of the recipes on DD since I started this WOE and so far, have found all of them to be winners in our house :) Keep up the good work DD Team!!
I found the 2 serving was enough for one; I also added more psyllium husk to make it less watery
Came out great!