I absolutely love a great keto pancake! These are one of my favorite things to eat! These keto pancakes are dietitian approved and have no refined, processed carbs so you continue burning fat and losing weight with no regrets. You can’t go wrong with these!
Keto Pancake Ingredients
8 oz. cream cheese or ricotta cheese
2 tbsp green pesto or red pesto
2 tbsp olive oil
½ red onion, thinly sliced
ground black pepper
9 oz. cottage cheese
1 pinch salt
1 tbsp ground psyllium husk powder
butter or coconut oil, for frying
Keto Pancake Directions
Mix cream cheese, 1 tablespoon olive oil and pesto. Set aside.
Mix eggs, cottage cheese, salt and psyllium husk powder with a hand blender into a smooth batter. Let sit for 10 minutes.
Heat a couple of tablespoons butter or olive oil in a large frying pan on medium heat. Put a few dollops of the cottage cheese batter, maximum 2–3 inches in diameter, in the pan and fry the pancakes for a few minutes on each side.
Serve with a generous amount of cream cheese mixture and a few red onion slices. Top with sea salt and freshly ground black pepper. Drizzle the remaining olive oil on top. Enjoy!
Valerie Grosso RDN
The Rebel Dietitian With A Mission
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