August 26, 2018
Pancakes. I don’t know about you, but for me, this is a perennial favourite – bringing back childhood memories and celebrating slow mornings and brunches with my husband. Pancakes are a sweet treat that everyone loves.
And then there’s the sugar. They aren’t very healthy, and usually end up making you feel overly full, sluggish, and then hungry hours later because you are crashing from sugar. But there’s alternatives.
Enter here the Low Carb, Ketogenic friendly pancake! For those of us who are sensitive to carbs and sugar and who benefit from the Ketogenic way of eating, this is a healthy, full fat, low carb option that brings back those memories and leaves you feeling great.
Delicious Low Carb “Keto” Pancakes
- 4 eggs
- 7 oz. cottage cheese
- 1 tbsp ground psyllium husk powder
- 2 oz. butter or coconut oil
Sugar free syrup (sparingly)
Or Berries with Whipped cream.
- Add eggs, cottage cheese and ground psyllium husk powder in a bowl and mix together. Let sit for 5-10 minutes to thicken – an important step so that they aren’t too runny for the skillet.
- Heat up butter or oil in a non-stick skillet. Fry the pancakes on low to medium heat for 3–4 minutes on each side. Don’t make them too big or they will be hard to flip.
Add some berries and whip up some whipping cream for a nice healthy topping, and voila, pancakes! I know I like a wee drizzle of sugar free syrup, not too much (artificial sugars aren’t great either!) but enough to give that full pancake experience. Enjoy your brunch!