Keto cottage cheese pancakes with almond flour
Cottage cheese and egg provide complete protein, while almond flour and olive oil add fat. Psyllium binds the soft dough so the pancakes keep their shape and brown in the pan. Serve them hot or cool completely before refrigerating.
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Inventory: Blender
769
Servings: 8 (1 serving ≈ 51 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
The recipe uses 75 g of erythritol in total, distributed across the preparation steps.
Combine cottage cheese (200 g), egg (50 g), erythritol (75 g), salt (1 g), and vanilla (1 g). Add psyllium (10 g) and almond flour (40 g), then mix until smooth. Blend if needed.
Transfer the dough to a surface dusted with almond flour, roll it into a log, and divide into 8 pieces. Shape small pancakes.
Heat a pan, add olive oil (30 g), and fry the pancakes for about 1 minute per side until browned.
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