Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!
March 26 2015 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast, Dessert
Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!
USMetric
4 servingservings
Ingredients
Pancakes
- 4 4 eggeggs
- 7 oz. (1 cup) 200 g (230 ml) cottage cheese
- 1 tbsp 1 tbsp ground psyllium husk powder
- 2 oz. 55 g butter or coconut oil, for frying
Toppings
- 2 oz. (71⁄3 tbsp) 55 g (110 ml) fresh raspberries or fresh blueberries or fresh strawberries
- 1 cup 240 ml heavy whipping cream
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
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.
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.
Add cream to a separate bowl and whip until soft peaks form.
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.
Serving suggestions
These pancakes make a great snack served cold. Wrap up a few and bring them to work with you.
If you feel like serving them with something other than berries and whipped cream, we suggest trying our raspberry jam, butter cream or hazelnut spread.
Storing and reheating
These pancakes taste best when freshly made, but keep well in the fridge for two to three days. You can also store them in the freezer for up to three months.
If you want to store them stacked on top of each other, place a piece of parchment paper between each pancake or they'll stick together.
The best way to reheat the pancakes is to melt a small knob of butter in a pan over medium heat and heat the pancakes in it. It only takes about 30 seconds on each side to heat them.
More pancake recipes
- Keto Croque Madame
- Keto French pancakes
- Keto oven pancake with bacon and onion
- Low carb monster pancakes
- Pancakes with savory cream cheese topping
- Keto cauliflower hash browns
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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332 comments
301
lauramb1994
June 16 2020
So I read the reviews on these and went in with no high expectations. And so I was pleasantly surprised and enjoyed them for lunch today. I did observe what many said and added cinnamon and vanilla to the batter. I also threw in some flax seed and a dash of almond milk. The next time I make them I'll probably add more cinnamon and vanilla to enhance the flavor. I made the recipe for 3 servings (I only had about 5-1/2 oz of cottage cheese). I ended up with 10 5-inch crepes/pancakes. I used a non-stick pan and butter (which made them a bit crispy which was lovely) and did not have any trouble with making these. Like others have noted, the pan should be fairly hot and you need to let them cook awhile before trying to turn. I did try to turn one too early and it was a bit of a mess. I ate the four smallest that I made and am freezing the other 6 for later. I served them with the whipped cream and a handful of blueberries--this was what made it divine!!
302
melani
July 22 2020
Just a question, is this 4g net carbs per 1 pancake or for all 4 together? 4g net carbs is alot for just one pancake? on top of the cream and berries or is that included in the carb count?
Reply: #303
303
Reply to comment #302 by melani
Kristin Parker Team Diet Doctor
July 22 2020
Just a question, is this 4g net carbs per 1 pancake or for all 4 together? 4g net carbs is alot for just one pancake? on top of the cream and berries or is that included in the carb count?
This recipe as written makes 4 servings and is 4g net carbs per serving. If you make 4 pancakes from the batch then 1 is a serving. If you make 8 pancakes, then 2 is a serving. The toppings are included in the carb count because they are not listed as (optional) in the list of ingredients.
304
JillJackson
August 1 2020
Since it had cheese in it, I used it as a dinner side without the cream and fruit.
See AlsoOur 10 best beetroot recipes26 Easy Vegetarian RecipesOven Baked Sweet Potato Hash Browns | Slimming Eats RecipePumpkinpalooza - 30+ Low Carb, Sweet and Savory Pumpkin RecipesReply: #305
305
Reply to comment #304 by JillJackson
Kerry Merritt Team Diet Doctor
August 1 2020
Since it had cheese in it, I used it as a dinner side without the cream and fruit.
Sounds good! Hope you enjoyed them!
306
Sophie
August 15 2020
Don't bother, there are much better keto pancake recipes. These are very rubbery.
Reply: #340
307
rio.mizzi
August 16 2020
What can I use as an alternative to the psyllium husk powder ? Very hard to find in supermarkets ! Thanks 😊
Reply: #308
308
Reply to comment #307 by rio.mizzi
Kerry Merritt Team Diet Doctor
August 16 2020
What can I use as an alternative to the psyllium husk powder ? Very hard to find in supermarkets ! Thanks 😊
You can use chia seeds, flax seeds, or even xanthan gum. Here's more info regarding ratios! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...
309
helen.irvine
September 12 2020
This recipe is one of my favourites. My kids love them and they make a healthy breakfast or dessert or after school snack. I often make them the night before. If the batter has thickened too much I just add some water but the kids like them thick. I find the recipe very forgiving and often use ricotta or mascarpone if I don't have cottage cheese.
Reply: #311
310
Chrissy
September 12 2020
These are great! I prefer to serve them with softened butter mixed with a bit of sweetener and a drop of maple extract. They also turn out really well, perhaps even better, with ricotta in place of the cottage cheese.
Reply: #312
311
Reply to comment #309 by helen.irvine
Kerry Merritt Team Diet Doctor
September 12 2020
This recipe is one of my favourites. My kids love them and they make a healthy breakfast or dessert or after school snack. I often make them the night before. If the batter has thickened too much I just add some water but the kids like them thick. I find the recipe very forgiving and often use ricotta or mascarpone if I don't have cottage cheese.
Awesome! So glad your kids love them!
312
Reply to comment #310 by Chrissy
Kerry Merritt Team Diet Doctor
September 12 2020
These are great! I prefer to serve them with softened butter mixed with a bit of sweetener and a drop of maple extract. They also turn out really well, perhaps even better, with ricotta in place of the cottage cheese.
Sounds great!
313
Anneleen
September 14 2020
These are wonderful and easy to make! Even non-lowcarbers love it :D
314
Danielle
September 16 2020
Just started the 5 weeks with Kristie meal plan and these little gems were on day 3 for me...I followed the recipe for "1" serving and found it easy to make for just me. I did substitute 1 strawberry for the raspberries (not a fan of the latter) and sprinkled cinnamon on my plate before serving...that little bit of cinnamon made this recipe really pop for me! Also found a great whole milk cottage cheese "Good Culture" brand which is marketed for keto as it only has 3 grams carbs per serving, and it was really great both straight up and in this recipe.
Helpful note: I have a hand blender with a whisk attachment and a small but tall mixing cup - this was perfect for whipping my 1/4 cup of heavy cream! My big stand mixer wasn't cutting it for the small amount of cream. Will put this recipe on my favorites!Reply: #315
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Reply to comment #314 by Danielle
Kristin Parker Team Diet Doctor
September 16 2020
Just started the 5 weeks with Kristie meal plan and these little gems were on day 3 for me...I followed the recipe for "1" serving and found it easy to make for just me. I did substitute 1 strawberry for the raspberries (not a fan of the latter) and sprinkled cinnamon on my plate before serving...that little bit of cinnamon made this recipe really pop for me! Also found a great whole milk cottage cheese "Good Culture" brand which is marketed for keto as it only has 3 grams carbs per serving, and it was really great both straight up and in this recipe.
Helpful note: I have a hand blender with a whisk attachment and a small but tall mixing cup - this was perfect for whipping my 1/4 cup of heavy cream! My big stand mixer wasn't cutting it for the small amount of cream. Will put this recipe on my favorites!I am glad you enjoyed these! Thank you for letting us know and for the tip!
316
Shirley
September 20 2020
This was great. I added vanilla extract and some stevia. I also used ricotta cheese instead of cottage cheese. Having tried these mock pancake recipes before, the ricotta actually has a better texture that cottage cheese.
Reply: #317
317
Reply to comment #316 by Shirley
Kerry Merritt Team Diet Doctor
September 20 2020
This was great. I added vanilla extract and some stevia. I also used ricotta cheese instead of cottage cheese. Having tried these mock pancake recipes before, the ricotta actually has a better texture that cottage cheese.
Sounds great! Thanks for sharing!
318
Christine
September 20 2020
The batter tasted fine. Unfortunately, I'm just not a patient enough cook to make these work. They ended up looking like scrambled eggs.
Reply: #319
319
Reply to comment #318 by Christine
Crystal Pullen Team Diet Doctor
September 21 2020
The batter tasted fine. Unfortunately, I'm just not a patient enough cook to make these work. They ended up looking like scrambled eggs.
Patience is a key ingredient for low carb pancakes :)
320
Helena Burke
September 21 2020
I am not a fan of cottage cheese. Can you taste the cottage cheese???
Reply: #322
321
Kris
September 22 2020
I found nothing notable about these pancakes ~ but then I was never a big pancake eater before keto. I'd be just as happy eating just the berries and whipped cream. I may try these more as a crepe next time ... improvise some blintzes.
322
Reply to comment #320 by Helena Burke
Crystal Pullen Team Diet Doctor
September 22 2020
I am not a fan of cottage cheese. Can you taste the cottage cheese???
I don't taste cottage cheese.
323
nurzepat
September 22 2020
First time making these today without reading the comments first. I just bought canned pumpkin to make soup and didn't need the whole can, so I added pumpkin to the pancakes along with 1 tsp pumpkin spice (for 4 servings.) I used small curd Good Culture cottage cheese and psyllium husk. I may have made the pancakes too large or the batter too thick with the pumpkin, but they are very thick and took a long time to cook. I added vanilla & sweetener to whipped cream & served with toasted pecans--good, but not outstanding. Some sweetener in the batter might help and coconut oil might be better choice. (I cooked in ghee.) I like the suggestion to use ricotta and chia seed. I will try this again and play with the recipe more, but beginning with the original recipe might be the best idea. I think it needs something for flavor--maple would be good, vanilla--maybe that is what mine needed today. FYI--The servings are large. Crystal, no, I don't taste the cottage cheese.
324
nurzepat
September 22 2020
Update--The second pan of same recipe pumpkin added version--I made the pancakes smaller & spread the batter to make them thinner, served with toasted pecans & without the whipped cream--much better. For this version of the recipe, I think the whipped cream actually detracted.
Reply: #325
325
Reply to comment #324 by nurzepat
Crystal Pullen Team Diet Doctor
September 23 2020
Update--The second pan of same recipe pumpkin added version--I made the pancakes smaller & spread the batter to make them thinner, served with toasted pecans & without the whipped cream--much better. For this version of the recipe, I think the whipped cream actually detracted.
You had me at toasted pecans :)
326
Wendy
October 4 2020
These are really good - mix between egg and pancake. I put butter and low sugar homemade peach butter.
327
karkey_2010
October 17 2020
not much flavor or sweetness but for pancakes with no sugar, its about as good as you can get.
Reply: #328
328
Reply to comment #327 by karkey_2010
Kerry Merritt Team Diet Doctor
October 17 2020
not much flavor or sweetness but for pancakes with no sugar, its about as good as you can get.
You could try adding a bitter of sweetener next time. https://www.dietdoctor.com/low-carb/keto/sweeteners
329
Lori Rae
March 10 2021
How much vanilla and cinnamon are you adding?
Reply: #331
- 1 comment removed
331
Reply to comment #329 by Lori Rae
Kristin Parker Team Diet Doctor
March 11 2021
How much vanilla and cinnamon are you adding?
There is no vanilla or cinnamon in this recipe. If you wish to add some, start with small quantities and adjust to taste.
332
Alyssa
April 22 2021
These pancakes are the reason I get out of bed in the morning! I added a little erythritol to make them a little sweeter over savory. They are great with the whipped cream spread on them!
Reply: #333
333
Reply to comment #332 by Alyssa
Kristin Parker Team Diet Doctor
April 22 2021
These pancakes are the reason I get out of bed in the morning! I added a little erythritol to make them a little sweeter over savory. They are great with the whipped cream spread on them!
High praise indeed! Thank you for letting us know how much you enjoy this recipe.
334
Rebecca
May 15 2021
I enjoyed this quick and easy to follow recipe. I can’t use psyllium husk so used xanthum gum. They worked well once I realised I needed to cook longer on the first side before flipping. I like that they are fairly bland in taste by themselves so can be used as sweet or savoury depending on your tastes. I might also try them using ricotta as suggested in other comments.
Reply: #335
335
Reply to comment #334 by Rebecca
Kristin Parker Team Diet Doctor
May 15 2021
I enjoyed this quick and easy to follow recipe. I can’t use psyllium husk so used xanthum gum. They worked well once I realised I needed to cook longer on the first side before flipping. I like that they are fairly bland in taste by themselves so can be used as sweet or savoury depending on your tastes. I might also try them using ricotta as suggested in other comments.
Thank you for your feedback, I am glad that substitution worked well for you.
336
Kelly
June 30 2021
I’d like to take these camping to enjoy while my family has the carb version. Can the batter be made ahead?
Replies: #337, #341
337
Reply to comment #336 by Kelly
Kristin Parker Team Diet Doctor
July 1 2021
I’d like to take these camping to enjoy while my family has the carb version. Can the batter be made ahead?
Some batters that use psyllium will continue to thicken after they have been mixed so mixing the batter ahead of time may not be the best option. If possible, you can mix the dry ingredients and the wet ingredients in separate bags and then combine right before cooking.
338
Lori
August 8 2021
This is my second batch. They were just as delicious as I recall from the first time. I used a hand blender to smooth the batter and saw few curds. Not that I mind the curd, just prefer it less chunky. Slathered some butter, fresh strawberries and whipped cream on and breakfast was served.
Reply: #339
339
Reply to comment #338 by Lori
Kristin Parker Team Diet Doctor
August 9 2021
This is my second batch. They were just as delicious as I recall from the first time. I used a hand blender to smooth the batter and saw few curds. Not that I mind the curd, just prefer it less chunky. Slathered some butter, fresh strawberries and whipped cream on and breakfast was served.
I'm glad these were a repeat hit for you!
340
Reply to comment #306 by Sophie
Una
May 7 2022
I certainly didn't find them rubbery!
341
Reply to comment #336 by Kelly
Una
May 7 2022
I would say no as the pancake mix gets thicker and thicker if you're not careful. Best just make fresh, cook, and then freeze in portions. They freeze very well. Being on my own, making one is a bore, so I make about four to six, and freeze two out of the four.
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Kathleen
December 6 2022
I've gratefully used this DD recipe for a few years now and my family always enjoys them. Perhaps if you called them crepes people would be better prepared for the texture and complain less?
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