Low carb pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 eggs
  • ½ brick cream cheese
  • ½ cup cottage cheese
  • ½ cup raw almond flour
  • ⅓ cup whey protein powder
  • 1 teaspoon baking powder
  • Pinch of baking soda
  • A little water to thin the batter, if necessary
Preparation
  1. Whip eggs in a food processor until frothy. Add cheeses and beat until smooth. Add the rest of the ingredients and blend until smooth. The batter should flow smoothly from a spoon.
  2. Heat a nonstick skillet or griddle to about 375 F. Spoon 3 tablespoon of the batter onto the griddle. Cook pancakes until the edges are set and large bubbles appear across the surface, about 1 minute.
  3. Carefully flip them over and cook for half a minute. Serve pancakes on warmed plates with butter.
  4. Variations:
  5. For a nutty and coconut flavor:
  6. Add 1 ½ tbsp finely chopped macadamia nuts or pecans, and 1 tbsp toasted unsweetened coconut flakes to the batter.
  7. For a topping:
  8. Use fresh berry puree instead of syrup.
  9. Make a little fresh berry puree by pulsing ½ cup chopped fresh strawberries, blueberries or raspberries with 2 tablespoons water if needed. Serve with pancakes.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/low-carb-pancake/