Quick & easy keto pancakes with cottage cheese are warm, fluffy, and packed with protein from full-fat cottage cheese and eggs. Ground psyllium husk does the binding, keeping the stack tender with only 4.8g of net carbs per serving. Top them with hand-whisked whipped cream and breakfast feels indulgent.
Craving a stack of warm, fluffy pancakes but sticking to your keto lifestyle? This recipe is your answer! By using protein-packed cottage cheese and psyllium husk, we create incredibly tender, satisfying pancakes that are not only delicious but also ridiculously easy to make. Say goodbye to carb-heavy breakfasts and hello to your new morning favorite.
Ingredients
• 3 oz / 85g full-fat cottage cheese
• 2 large eggs
• ½ tbsp / 4g (0.14 oz) ground psyllium husk powder
• ½ cup / 120ml heavy whipping cream
• 1 oz / 28g butter, for frying
Instructions
1. Directions
2. In a medium bowl, combine the cottage cheese, eggs, and psyllium husk powder. Whisk vigorously until the batter is as smooth as possible. Set aside for 5 minutes to thicken.
3. Melt half the butter in a non-stick skillet over medium heat. Pour half of the batter into the pan. Cook for 2-3 minutes per side, until golden brown and firm. Transfer to a plate and repeat with the remaining butter and batter.
4. While the pancakes cook, pour the heavy whipping cream into a separate bowl. Whisk by hand or with an electric mixer until soft peaks form.
5. Serve the warm pancakes immediately, topped with a generous dollop of the freshly whipped cream.
Nutritional Information
• Nutrition (per serving)
• Calories: 298
• Net Carbs: 4.8g (0.17 oz)
• Protein: 12.2g
• Fat: 26g
Pro Tips
• For the smoothest possible batter, use a blender or an immersion blender to mix the .
• Don’t skip the 5-minute rest time for the batter. This allows the psyllium husk to absorb liquid and thicken, which is key to a great pancake texture.
• These pancakes are fantastic for meal prep. They taste great served cold straight from the fridge, making for a quick high-protein snack.
• Add a splash of vanilla extract or a pinch of cinnamon to the batter for a boost of flavor without adding carbs.
FAQ
Q: Can I make these keto pancakes without psyllium husk
A: Psyllium husk powder is essential in this recipe as it absorbs liquid and thickens the batter, which is key for creating the right pancake texture. We do not recommend omitting it.
Q: Why is my pancake batter lumpy
A: The cottage cheese can sometimes leave small curds. For the smoothest possible batter, we recommend using a blender or an immersion blender to mix the ingredients as suggested in the pro tips.
Q: Are these cottage cheese pancakes good for meal prep
A: Absolutely! These pancakes are fantastic for meal prep. They can be stored in the refrigerator and taste great served cold, making for a quick and easy high-protein snack.
Q: How can I add more flavor to these pancakes
A: For an extra boost of flavor without adding carbs, you can add a splash of vanilla extract or a pinch of cinnamon directly to the batter before cooking.
Pro Tips
- Let the batter rest for a full 5 minutes after whisking. The psyllium husk needs that time to absorb liquid and thicken, which is the key to a great pancake texture.
- For the smoothest batter, mix the cottage cheese, eggs, and psyllium husk with a blender or immersion blender. Cottage cheese curds can leave lumps that a whisk alone will not break down.
- Do not skip the psyllium husk powder: it absorbs liquid and thickens the batter, so there is no good substitute in this recipe.
- Cook the pancakes in butter over medium heat for 2-3 minutes per side until golden brown and firm. The butter adds richness that keeps the low-carb pancakes tasting like the real thing.
- These pancakes are made for meal prep: they store well in the fridge and taste great cold as a quick high-protein snack.
Frequently Asked Questions
Can I make these keto pancakes without psyllium husk?
The psyllium husk powder is essential here because it absorbs liquid and thickens the batter to the right pancake texture. Omitting it would leave the batter too loose.
Why is my pancake batter lumpy?
Cottage cheese can leave small curds behind. Blend the batter with an immersion blender or countertop blender until completely smooth before cooking.
Are cottage cheese pancakes good for meal prep?
Yes, they keep well in the refrigerator and taste great served cold as a high-protein snack. Each serving has about 298 calories and 12.2g of protein.
How can I add more flavor to these pancakes?
Add a splash of vanilla extract or a pinch of cinnamon to the batter before cooking. Both boost the flavor without adding any carbs.
Recipe card below.
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Quick & Easy Keto Pancakes with Cottage Cheese
Ingredients
Method
- Directions
- In a medium bowl, combine the cottage cheese, eggs, and psyllium husk powder.
- Whisk vigorously until the batter is as smooth as possible.
- Set aside for 5 minutes to thicken.
- Melt half the butter in a non-stick skillet over medium heat.
- Pour half of the batter into the pan.
- Cook for 2-3 minutes per side, until golden brown and firm.
- Transfer to a plate and repeat with the remaining butter and batter.
- While the pancakes cook, pour the heavy whipping cream into a separate bowl.
- Whisk by hand or with an electric mixer until soft peaks form.
- Serve the warm pancakes immediately, topped with a generous dollop of the freshly whipped cream.
- Don't skip the 5-minute rest time for the batter. This allows the psyllium husk to absorb liquid and thicken, which is key to a great pancake texture.
- Add a splash of vanilla extract or a pinch of cinnamon to the batter for a boost of flavor without adding carbs.
