Low carb Keto pancakes recipe
Delicious low-carb Keto pancakes with cottage cheese and psyllium husk.
When you hear the word pancakes it’s likely you’ll automatically think of carb-laden batters swimming in sugar and butter, but these keto pancakes are different – not only are they low in carbs, they are completely keto-friendly! Made with psyllium husk powder, which is rich in fibre, these keto pancakes would make a great midweek breakfast treat. Just one cup of all-purpose flour contains nearly 100 grams of carbs so we’ve removed this from our ingredient list and replaced it with a low-carb alternative – my all-time favourite psyllium husk. An ingredient I also often use to make keto-friendly bread.
One common complaint that comes from those on the keto diet is the lack of choice in cakes and treats as most contain flour as a key ingredient, but they’re so many alternatives that there is no excuse for not following the keto diet. With a few small tweaks, you can make low-carb, keto-friendly versions of all your high-carb, sugar-filled favourites – including this delicious pancakes!
Traditionally, psyllium husk was used medically as a colon cleanser as it is high in fibre, but it also works as an alternative for flour. It also has thickening properties which help bind the pancake batter together.
The addition of cottage cheese help gives these keto pancakes a fluffier texture that would otherwise be lost with the exclusion on all-purpose flour and the berry topping helps sweeten it up.
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients for this Keto Pancake Recipe
- 4 eggs
- 200g cottage cheese
- 1 tablespoon of ground psyllium husk powder
- 50g butter or organic pure coconut oil
- 2 tbsp of monk fruit sugar
- 1 tsp of food-grade baking soda
- some cinnamon powder
- ½ cup of fresh berries (raspberries, strawberries and blueberries)
- 1 cup heavy whipping cream or full-fat organic coconut cream
- Keto chia jam
Method for this Keto Pancake recipe
Mix the eggs, cottage cheese, monk fruit, baking soda, cinanmon powder and ground psyllium husk powder in a medium-size bowl until it forms a batter.
Leave it to sit and thicken for 5 minutes.
Heat the butter, Ayurvedic ghee or organic coconut oil in an iron-cast lodge frying pan and slowly spoon some of the pancake batters onto it.
Fry the pancakes on a medium heat for 2 -4 minutes on each side.
Whip the cream until it becomes stiff. In case you are using full-fat coconut milk, there is no need to whip it first.
Serve your pancakes with a spoon of cream on the side and top with berries.
Add Keto Chia jam to taste
Ingredient Spotlight: Ground psyllium husk powder
You’d be forgiven for not knowing what psyllium husk powder is as it is not as common as almond flour in the keto diet. However, it is just as worthy as an alternative to all-purpose flour when cooking or baking and contains many health benefits. Psyllium is made from the husks of the Plantago ovata plant seeds and is more commonly used as a laxative, but research has found that it can also benefit the heart and pancreas.
Psyllium is a favourite baking ingredient of mine and is incredibly high in fibre. It soaks up water in the gut and helps with regular bowel movements. By including it in your diet you can help promote better digestive health and reduce constipation and flatulence. It can also help maintain your gut and keep it healthy due to its prebiotic properties. This means your immune system becomes strengthened and is able to fight off infections and reduce inflammation more easily. Research also indicates that psyllium can help manage cholesterol levels and maintain good heart health. High cholesterol is usually a result of poor diet. If you suffer from this speak to your doctor about introducing psyllium into your diet. Psyllium can also help lower high blood pressure, strengthen the heart muscles and improve lipid levels.
Empowering others via my anti-ageing wellness platform and holistic health books
I hope you liked this Keto pancake recipe. I am here to help, empower, enlighten and support you through this journey of good health.
I changed the way I eat in 2011 when I was diagnosed with hypothyroidism, chronic fatigue and adrenal fatigue, conditions where the thyroid is affected. I had no energy, was exhausted, desperate, and my weight had sky-rocketed.
Because of that, I decided to ditch sugars, processed foods, grains, dairy and toxic chemicals. And step-by-step, I introduced a whole-foods-based (first Paleo) and later an AIP (autoimmune protocol) friendly ketogenic approach to food which gave me my life, vitality, happiness and energy back!
Now, through my holistic wellness books and anti-ageing health platform, I want to empower people around the world do the same and regain their health, hair, life, vitality and beauty!