Easy Pancakes

About

This easy Keto pancake recipe is simply amazing and perfect for your morning! It will quickly become a go-to in your low carb breakfast recipes arsenal. There are only 3 ingredients that make up the pancakes. The mixture is whisked together and allowed to sit so the psyllium husk powder thickens the eggs. You can find psyllium husk powder in the natural section at your grocery store. Check gluten-free aisles or special the diet section in the baking aisle. You should keep the pancakes on the smaller side to allow you to flip them easily. A 1-oz ladle for each pancake is perfect. Serve with lightly sweetened whipped cream or berries on the side. One serving is 3, 1-oz pancakes.

What kind of syrup should I use?

I am partial to Lakanto Maple Syrup, but there are other sugar-free syrups on the market. Be sure to look for syrups that contain erythritol, monk fruit, or stevia. These types of sweeteners do not trick your body into producing insulin.

What other recipe variations can I do?

Another version of this recipe can be made by using chocolate chips to stud each pancake. Before you flip them and after they have cooked slightly, simply top them with a few dark chocolate chips. The same technique applies to diced strawberries or whole blueberries.

Tips for a fluffier pancake

Be sure to allow the pancakes to rise after flipping them over. You will visually see this occur. Do not be tempted to press down on them as this will flatten the air bubbles and result in a dense pancake. It’s the air bubbles that make a pancake fluffy and airy!

Ingredients

4 large egg
½ cup cottage cheese, 4% fat
1 tablespoon psyllium husk powder soluble fiber by now
¼ cup mixed berries
3 drop stevia liquid
¾ cup heavy cream
1 ½ tablespoon avocado oil

Instructions

Whisk together the eggs, cottage cheese and psyllium husk powder. Allow the mixture to sit to the side for 5-10 minutes to let the powder thicken. Meanwhile, you can begin heating a large non-stick skillet over medium heat on your stove.
Add only 1 ½ t avocado oil to the skillet to melt and get hot. Add in the pancake batter using a 1 oz ladle or scoop. Cook on the first side for 2-3 minutes until the bottom is nice and browned and the pancakes are sturdy enough to flip. Flip the pancakes and cook for another minute or until cooked through.
Repeat with the remaining batter adding 1 ½ teaspoon of oil for each batch. In the meantime, you can whip cold heavy cream in a mixer until frothy. Add in the stevia drops and whip until it forms a stiff peak.
One serving of pancakes is 3, 1-oz pieces. Serve each set of 3 pancakes with a spoonful of whipped cream and ¼-cup of mixed berries. Mixed berries include blueberries, chopped strawberries, and raspberries.