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. So healthy, you could eat them every day!
USMetric
servingservings
Ingredients
- 4 4 eggeggs
- 7 oz. 200 g cottage cheese
- 1 tablespoon 1 tablespoon ground psyllium husk powder
- 2 oz. 50 g butter or coconut oil
Toppings
- 8 tablespoons 120 ml fresh raspberries or fresh blueberries or fresh strawberries
- 1 cup 225 ml heavy whipping cream
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.
Tip!
These pancakes are also a great snack served cold! Wrap a few up and bring them to work with you!
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144 Comments
I ended up throwing the batter in my blender for a minute and that made all the difference in the world. It thickened up so much I had to thin it out with a bit of milk. They still stuck a bit, but if I loosened the edges all the way around before attempting to flip the pancake, then it typically worked pretty well.
I didn't particularly love the way the first one tasted, so I added a pinch of salt and a pinch of sweetener to the remaining batter and that made them much more palatable.
Do you made these ahead of time?
Thanks,
Catherine
One tip: the batter needs to sit for about 5 minutes to thicken up otherwise it will seem pretty runny. Oh, and I use a lot of butter when I am frying them.
I have made these with creamed cottage cheese, dry curd cottage cheese ( adding a little cream to help blend), and ½ dry curd and ½ cream cheese. All versions are good. Usually double the amount given for the psyllium husk powder to get the mixture to thicken.
Taste great plain, with butter, cheese, ham, nut butters......
Some tricks I've learned cooking various types of pancakes over the years:
Make sure your pan is completely heated before adding the first pancake to it
Make sure your stove isn't too hot - I cook mine on a medium-low setting (3.5 out of 9 on my stove)
Don't lift your pancake to check if it's done - if you're not sure, it probably needs more time before you flip it
The second time I made this recipe I added 1 tbsp coconut flour and 1/4 teaspoon of xanthan gum and pulsed a few times in my Ninja blender. After blending, the texture was much better, sticker, and these looked had the mouth feel closer to what I was looking for. I never did manage to get them crispy, and these still are pretty much an egg dish, but they browned up beautifully and tasted great with some smashed overripened strawberries!
Right now with the blueberries, small amount of heavy cream on top my app is saying I already reached 12 net carbs with this breakfast. Does that sound right?
Cook in a hot pan with plenty of butter and served with thawed and warmed frozen mixed berries and pouring cream.
A winner in our house as an indulgent breakfast or a desert.
You could try to order here:
https://www.amazon.com/Now-Foods-Psyllium-Powder-24-Ounce/dp/B002RWUNYM/