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.
