Keto pancakes with berries and whipped cream :Sunday-breakfast

Ingredients

Pancakes

• 4 eggs
• 7 oz. (1 cup) cottage cheese
• 1 tbsp ground psyllium husk powder
• 2 oz. butter or coconut oil, for frying

Toppings

• 2 oz. (7¹⁄₃ tbsp) fresh raspberries or fresh blueberries or fresh strawberries
• 1 cup heavy whipping cream

Instructions

1. Add eggs, cottage cheese, and psyllium husk to a medium-sized bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.
2. Heat the butter, or oil, in a non-stick skillet over medium-low heat. Fry the pancakes for 3–4 minutes per side. Don’t make them too big or they will be hard to flip.
3. Add cream to a separate bowl and whip until soft peaks form.
4. Serve the pancakes with the whipped cream and berries of your choice.

Tip

If you want a really fluffy pancake, and don’t mind spending a few more minutes making them, you can separate the eggs. Use the egg yolks as the instructions say, but whip up the egg whites in a separate bowl. Add the egg whites to the batter, carefully folding them in so that the air you whipped into them doesn’t get knocked out.