These pancakes make delicious snacks, desserts and of course are a great Sunday morning brekkie alternative to bacon and eggs!
 
Ingredients:
  • 4 eggs
  • 200 g cottage cheese
  • 1 Tbsp. ground psyllium husk POWDER (not husks) OPTIONAL
  • 50 g butter/ghee or coconut oil
  • Optional mixed spice, cinnamon or nutmeg
Toppings:
  • Fresh berries
  • 225 ml double cream
  • Low Carb maple syrup (if you have some)
  • Coconut yoghurt
  • Greek yoghurt (full fat)
  • Almond butter and low-carb sugar-free syrup
 
Method:
  1. In a medium sized bowl, combine eggs, cottage cheese and ground psyllium husk powder and mix until well-combined.
  2. Let sit for 5 or so minutes or until thickened.
  3. Preheat a non-stick fryingpan over low-medium heat and melt butter/oil.
  4. Pour smallish sized rounds into the pan (don’t make them too big or they will break when you try to flip them!)
  5. Fry each pancake for 3–4 minutes on each side.
  6. Serve with double cream or extra butter and berries of your choice.
Tips!
  1.  Make some keto maple syrup and pour on top.
  2. Have as a snack, rolled up and served cold.
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