Scrambled pancakes with cottage cheese & strawberry jam
We're loving our low carb Scrambled pancakes with a little something sweet on the side. If you can't get perfectly ripe strawberries from the market, frozen berries work too. This easy breakfast brings it all to the table — it's gluten-free, high in protein, higher-satiety, and most importantly, high in satisfaction!
- 3 3 large egglarge eggs
- 1⁄3 cup 80 ml unsweetened almond milk or whole milk
- 4 tbsp 4 tbsp almond flour
- 1 tsp 1 tsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- ¼ tsp ¼ tsp salt
- 1 tbsp 1 tbsp butter, for frying
- 2½ oz. 70 g frozen strawberries
- 2 tsp 2 tsp erythritol (optional)
- 1⁄3 cup (2½ oz.) 80 ml (70 g) cottage cheese
- ½ tsp ½ tsp vanilla extract or sugar-free vanilla powder (optional)
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Making low carb simple
- Add the eggs, almond milk, almond flour, psyllium husk powder, baking powder, and salt to a bowl and whisk until smooth. Let the batter rest for a couple of minutes to set.
- Heat a large frying pan over medium-high heat. Add the butter when hot.
- Pour the batter into the pan. Using a rubber spatula, stir from the edges of the pan towards the middle, until the batter is scrambled and cooked.
- Add the strawberries to a bowl and microwave if frozen. Mash with a fork and add erythritol (if using).
- Mix the cottage cheese with vanilla extract (if using) and serve with scrambled pancakes and strawberry jam.
You can replace the strawberries with your favorite berries such as raspberries, blackberries, or blueberries.
If using fresh berries you don't need to microwave them before mashing.
We haven't tried that, but it should work fine!
How do they taste? Adding more protein certainly isn't a bad thing!
There are some sub suggestions here, but the psyllium would work best! https://www.dietdoctor.com/low-carb/guides/psyllium-husk