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!

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

Pancakes
  • 4 4 eggeggs
  • 7 oz. 200 g (225 ml) cottage cheese
  • 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
  • 2 oz. 50 g butter or coconut oil
Toppings
  • 2 oz. 50 g 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 psyllium husk 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 medium-low heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.
  3. Add cream to a separate bowl and whip until soft peaks form.
  4. Serve the pancakes with the whipped cream and berries of your choice.

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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.

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319 comments

  1. lauramb1994
    So I read the reviews on these and went in with no high expectations. And so I was pleasantly surprised and enjoyed them for lunch today. I did observe what many said and added cinnamon and vanilla to the batter. I also threw in some flax seed and a dash of almond milk. The next time I make them I'll probably add more cinnamon and vanilla to enhance the flavor. I made the recipe for 3 servings (I only had about 5-1/2 oz of cottage cheese). I ended up with 10 5-inch crepes/pancakes. I used a non-stick pan and butter (which made them a bit crispy which was lovely) and did not have any trouble with making these. Like others have noted, the pan should be fairly hot and you need to let them cook awhile before trying to turn. I did try to turn one too early and it was a bit of a mess. I ate the four smallest that I made and am freezing the other 6 for later. I served them with the whipped cream and a handful of blueberries--this was what made it divine!!
  2. melani
    Just a question, is this 4g net carbs per 1 pancake or for all 4 together? 4g net carbs is alot for just one pancake? on top of the cream and berries or is that included in the carb count?
    Reply: #303
  3. Kristin Parker Team Diet Doctor

    Just a question, is this 4g net carbs per 1 pancake or for all 4 together? 4g net carbs is alot for just one pancake? on top of the cream and berries or is that included in the carb count?

    This recipe as written makes 4 servings and is 4g net carbs per serving. If you make 4 pancakes from the batch then 1 is a serving. If you make 8 pancakes, then 2 is a serving. The toppings are included in the carb count because they are not listed as (optional) in the list of ingredients.

  4. JillJackson
    Since it had cheese in it, I used it as a dinner side without the cream and fruit.
    Reply: #305
  5. Kerry Merritt Team Diet Doctor

    Since it had cheese in it, I used it as a dinner side without the cream and fruit.

    Sounds good! Hope you enjoyed them!

  6. Sophie
    Don't bother, there are much better keto pancake recipes. These are very rubbery.
  7. rio.mizzi
    What can I use as an alternative to the psyllium husk powder ? Very hard to find in supermarkets ! Thanks 😊
    Reply: #308
  8. Kerry Merritt Team Diet Doctor

    What can I use as an alternative to the psyllium husk powder ? Very hard to find in supermarkets ! Thanks 😊

    You can use chia seeds, flax seeds, or even xanthan gum. Here's more info regarding ratios! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...

  9. helen.irvine
    This recipe is one of my favourites. My kids love them and they make a healthy breakfast or dessert or after school snack. I often make them the night before. If the batter has thickened too much I just add some water but the kids like them thick. I find the recipe very forgiving and often use ricotta or mascarpone if I don't have cottage cheese.
    Reply: #311
  10. Chrissy
    These are great! I prefer to serve them with softened butter mixed with a bit of sweetener and a drop of maple extract. They also turn out really well, perhaps even better, with ricotta in place of the cottage cheese.
    Reply: #312
  11. Kerry Merritt Team Diet Doctor

    This recipe is one of my favourites. My kids love them and they make a healthy breakfast or dessert or after school snack. I often make them the night before. If the batter has thickened too much I just add some water but the kids like them thick. I find the recipe very forgiving and often use ricotta or mascarpone if I don't have cottage cheese.

    Awesome! So glad your kids love them!

  12. Kerry Merritt Team Diet Doctor

    These are great! I prefer to serve them with softened butter mixed with a bit of sweetener and a drop of maple extract. They also turn out really well, perhaps even better, with ricotta in place of the cottage cheese.

    Sounds great!

  13. Anneleen
    These are wonderful and easy to make! Even non-lowcarbers love it :D
  14. Danielle
    Just started the 5 weeks with Kristie meal plan and these little gems were on day 3 for me...I followed the recipe for "1" serving and found it easy to make for just me. I did substitute 1 strawberry for the raspberries (not a fan of the latter) and sprinkled cinnamon on my plate before serving...that little bit of cinnamon made this recipe really pop for me! Also found a great whole milk cottage cheese "Good Culture" brand which is marketed for keto as it only has 3 grams carbs per serving, and it was really great both straight up and in this recipe.
    Helpful note: I have a hand blender with a whisk attachment and a small but tall mixing cup - this was perfect for whipping my 1/4 cup of heavy cream! My big stand mixer wasn't cutting it for the small amount of cream. Will put this recipe on my favorites!
    Reply: #315
  15. Kristin Parker Team Diet Doctor

    Just started the 5 weeks with Kristie meal plan and these little gems were on day 3 for me...I followed the recipe for "1" serving and found it easy to make for just me. I did substitute 1 strawberry for the raspberries (not a fan of the latter) and sprinkled cinnamon on my plate before serving...that little bit of cinnamon made this recipe really pop for me! Also found a great whole milk cottage cheese "Good Culture" brand which is marketed for keto as it only has 3 grams carbs per serving, and it was really great both straight up and in this recipe.
    Helpful note: I have a hand blender with a whisk attachment and a small but tall mixing cup - this was perfect for whipping my 1/4 cup of heavy cream! My big stand mixer wasn't cutting it for the small amount of cream. Will put this recipe on my favorites!

    I am glad you enjoyed these! Thank you for letting us know and for the tip!

  16. Shirley
    This was great. I added vanilla extract and some stevia. I also used ricotta cheese instead of cottage cheese. Having tried these mock pancake recipes before, the ricotta actually has a better texture that cottage cheese.
    Reply: #317
  17. Kerry Merritt Team Diet Doctor

    This was great. I added vanilla extract and some stevia. I also used ricotta cheese instead of cottage cheese. Having tried these mock pancake recipes before, the ricotta actually has a better texture that cottage cheese.

    Sounds great! Thanks for sharing!

  18. Christine
    The batter tasted fine. Unfortunately, I'm just not a patient enough cook to make these work. They ended up looking like scrambled eggs.
    Reply: #319
  19. Crystal Pullen Team Diet Doctor

    The batter tasted fine. Unfortunately, I'm just not a patient enough cook to make these work. They ended up looking like scrambled eggs.

    Patience is a key ingredient for low carb pancakes :)

  20. Helena Burke
    I am not a fan of cottage cheese. Can you taste the cottage cheese???
    Reply: #322
  21. Kris
    I found nothing notable about these pancakes ~ but then I was never a big pancake eater before keto. I'd be just as happy eating just the berries and whipped cream. I may try these more as a crepe next time ... improvise some blintzes.
  22. Crystal Pullen Team Diet Doctor

    I am not a fan of cottage cheese. Can you taste the cottage cheese???

    I don't taste cottage cheese.

  23. nurzepat
    First time making these today without reading the comments first. I just bought canned pumpkin to make soup and didn't need the whole can, so I added pumpkin to the pancakes along with 1 tsp pumpkin spice (for 4 servings.) I used small curd Good Culture cottage cheese and psyllium husk. I may have made the pancakes too large or the batter too thick with the pumpkin, but they are very thick and took a long time to cook. I added vanilla & sweetener to whipped cream & served with toasted pecans--good, but not outstanding. Some sweetener in the batter might help and coconut oil might be better choice. (I cooked in ghee.) I like the suggestion to use ricotta and chia seed. I will try this again and play with the recipe more, but beginning with the original recipe might be the best idea. I think it needs something for flavor--maple would be good, vanilla--maybe that is what mine needed today. FYI--The servings are large. Crystal, no, I don't taste the cottage cheese.
  24. nurzepat
    Update--The second pan of same recipe pumpkin added version--I made the pancakes smaller & spread the batter to make them thinner, served with toasted pecans & without the whipped cream--much better. For this version of the recipe, I think the whipped cream actually detracted.
    Reply: #325
  25. Crystal Pullen Team Diet Doctor

    Update--The second pan of same recipe pumpkin added version--I made the pancakes smaller & spread the batter to make them thinner, served with toasted pecans & without the whipped cream--much better. For this version of the recipe, I think the whipped cream actually detracted.

    You had me at toasted pecans :)

  26. Wendy
    These are really good - mix between egg and pancake. I put butter and low sugar homemade peach butter.
  27. karkey_2010
    not much flavor or sweetness but for pancakes with no sugar, its about as good as you can get.
    Reply: #328
  28. Kerry Merritt Team Diet Doctor

    not much flavor or sweetness but for pancakes with no sugar, its about as good as you can get.

    You could try adding a bitter of sweetener next time. https://www.dietdoctor.com/low-carb/keto/sweeteners

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