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.
Image: Cottage Cheese Pancakes
200g (225 ml) cottage cheese
1 tbsp (8 g) ground psyllium husk powder
50g butter or coconut oil
120ml fresh raspberries, blueberries or strawberries
225ml heavy whipping cream
Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix together. Let sit for 5 to 10 minutes to thicken up a bit.
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.
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.