Keto pancakes with berries and whipped cream
- 4 4 eggeggs
- 7 oz. (1 cup) 200 g (230 ml) cottage cheese
- 1 tbsp 1 tbsp ground psyllium husk powder
- 2 oz. 55 g butter or coconut oil, for frying
- 2 oz. (71⁄3 tbsp) 55 g (110 ml) fresh raspberries or fresh blueberries or fresh strawberries
- 1 cup 240 ml
- Add eggs, cottage cheese, and psyllium husk to a medium-sized bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.
- Heat the butter, or oil, in a non-stick skillet over medium-low heat. Fry the pancakes for 3–4 minutes per 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.
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 make a great snack served cold. Wrap up a few and bring them to work with you.
Storing and reheating
These pancakes taste best when freshly made, but keep well in the fridge for two to three days. You can also store them in the freezer for up to three months.
If you want to store them stacked on top of each other, 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 over medium heat and heat the pancakes in it. It only takes about 30 seconds on each side to heat them.