With these great tasting Low Carb Pancakes, you’ll never want to go back to normal pancakes again. These berry and cottage cheese flapjacks will brighten up your day and give you just the right amount of sweetness. If you have been craving for sugar, this will fix you right up. Even better, your kids will also enjoy it.
Ingredients:
- 7oz. Cottage cheese
- 1tbsp ground psyllium husk powder
- Four eggs
- 2oz. Coconut or butter oil.
- 1 cup of heavy whipped cream
- 2 oz. Fresh blueberries, strawberries, or raspberries.
How to cook Low Carb Pancakes
- In a medium-size bowl, add the cottage cheese, eggs, and psyllium husk and mix everything together. Mix everything thoroughly and let it sit for 5 to 10 minutes, so the mixture thickens.
- In a non-stick skillet, heat the oil or butter. On medium-low heat, fry the pancakes for 3 to 4 minutes on each side. Please don’t make your pancakes too big, or it will be challenging to flip.
- In a separate bowl, add the cream and whip it until you start to see soft peaks.
- Serve the pancakes with your choice of berries and the whipped cream.
Useful Tips:
If you don’t mind spending a few more minutes making your low carb pancakes and you want it fluffy, you can separate the eggs. Put the egg yolks in one bowl and the egg whites in another, and then whisk separately. Add the whipped egg whites into the batter while carefully folding it. This prevents the air from escaping.
This low carb pancakes recipe also makes a tasty snack. If you have any leftovers, wrap them up and bring them to work with you.