Tasty and easy to make keto pancakes! :)
- 4 eggs
- 7 oz cottage cheese
- 7 oz butter or coconut oil
- 1 tbsp ground psyllium husk powder
- Half cup half a cup of fresh blueberries, strawberries, or raspberries (topping)
- 1 cup heavy whipping cream (topping)
- Mix the eggs, ground psyllium husk powder, and cottage cheese in a medium-sized bowl, then leave the mixture for 5 to 10 minutes to thicken up.
- Heat up the coconut oil or butter in a non-stick skillet then fry the pancakes (from the previously-prepared mixture) on medium heat for 3 or 4 minutes on each side. Remember to keep them thin to make sure you can flip easily. Otherwise, how are you going to impress your kids?
- Whip the heavy whipping cream in a separatebowl until it becomes soft.
- Once the pancakes are ready, serve them with whipped cream and blueberries, strawberries, or raspberries.
Although these pancakes are best served fresh, they can be stored in the fridge for 2 to 3 days, and in the freezer for up to 3 months. Make sure to place a piece of parchment paper between every two pancakes to prevent an unwanted mess.
What is the nutritional value of this recipe?
Here’s how much micro-nutrients you’re getting in every serving:
- Carbs: 5g
- Fat: 39g
- Protein: 13g
- Total calorie intake:425 Kcal
Now, here’s a little trick that my kids really like (or so they tell me): if you can afford to spend a few extra minutes preparing the pancakes, separate the eggs, then use the yolks in the mixing bowl and whip up the whites in a separatecontainer.
Next, add the whites to the batter carefully to avoid knocking out the air that you whipped into them. If you do this, you’ll get really fluffy pancakes, which are both cute and delicious, and they can be a great snack if served cold!
- Category: Breakfast
- Cuisine: American