These incredible keto-friendly cottage cheese pancakes and very easy to make. Serve them with berry toppings (blueberries, raspberries or strawberries) for just the right amount of sweetness.
If you want really fluffy pancakes and don’t mind spending a few more minutes making them, you can separate the eggs and use the egg yolks as the instructions say.
Then whip up the egg whites in a separate bowl. Add the egg whites to the batter by carefully folding them in so that the air you whipped into them doesn’t get knocked out.
If you don’t finish the cottage cheese pancakes when they are freshly made, they are absolutely lovely for the next couple of days, either cold like a wrap or heated on a pan and served with even more whipped cream.