7 oz. cottage cheese
1 tbsp ground psyllium husk powder
2 oz. butter or coconut oil
½ cup fresh raspberries or fresh blueberries or fresh strawberries
1 cup heavy whipping cream
1Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken.
2Heat 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.
3Add heavy whipping cream to a separate bowl and whip it until soft peaks form.
4Serve the pancakes with whipped cream and berries of your choice.
These pancakes are also a great snack served cold! Wrap a few up and bring them to work with you!
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.