These mind blowing keto pancake will make you never return to ordinary pancakes! Our berry besting gives them the perfect measure of pleasantness and the children will cherish them as well!
200 g (225 ml) cottage cheese
1 tbsp (10 g) ground psyllium husk powder
50 g butter or coconut oil
50 g fresh raspberries or fresh blueberries or fresh trawberries
225 ml heavy whipping cream
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.
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.
Add cream to a separate bowl and whip until soft peaks form.
Serve the pancakes with the whipped cream and berries of your choice.
Net carbs: 4 % (4 g)
Fiber: 3 g
Fat: 83 % (39 g)
Protein: 12 % (13 g)
Serving Size : 4 servings