, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Dessert Keto pancakes with berries and whipped cream
Ingredients
- 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 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 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.
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.
Serving suggestions
These pancakes are also a great snack served cold. Wrap a few up and bring them to work with you.
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 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, 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.
329 comments
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.
Sounds good! Hope you enjoyed them!
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...
Awesome! So glad your kids love them!
Sounds great!
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!
Sounds great! Thanks for sharing!
Patience is a key ingredient for low carb pancakes :)
I don't taste cottage cheese.
You had me at toasted pecans :)
You could try adding a bitter of sweetener next time. https://www.dietdoctor.com/low-carb/keto/sweeteners
There is no vanilla or cinnamon in this recipe. If you wish to add some, start with small quantities and adjust to taste.
High praise indeed! Thank you for letting us know how much you enjoy this recipe.
Thank you for your feedback, I am glad that substitution worked well for you.
Some batters that use psyllium will continue to thicken after they have been mixed so mixing the batter ahead of time may not be the best option. If possible, you can mix the dry ingredients and the wet ingredients in separate bags and then combine right before cooking.
I'm glad these were a repeat hit for you!