Keto pancakes with berries and cream

Pancakes with berries and cream

Keto pancakes with berries and cream

Pancakes with berries and cream

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!

Ingredients

Pancakes

  • 4 eggs
  • 200 g cottage cheese
  • 1 tbsp ground psyllium husk powder
  • 50 g butter or coconut oil

Toppings

  • 50 g fresh raspberries or fresh blueberries or fresh strawberries
  • 225 ml heavy whipping cream

Instructions

  1. 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.
  2. Heat up butter or oil in a non-stick skillet. Fry the pancakes on medium-low heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.
  3. Add cream to a separate bowl and whip until soft peaks form.
  4. Serve the pancakes with the whipped cream and berries of your choice.

Notes

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.

These pancakes are also a great snack served cold. Wrap a few up and bring them to work with you!

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 456Total Fat 41gCarbohydrates 9gNet Carbohydrates 6gFiber 3gProtein 14g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

READ  Béarnaise sauce

Storing and reheating

These pancakes taste best when they are freshly made but keep well in the fridge for 2-3 days. You can also store them in the freezer for up to 3 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 up.

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