It seems like an oxymoron to say there is such a thing as a slow carb, keto-friendly pancakes, but I truly believe that this recipe is the closest thing to it. This recipe uses very little flour compared to most pancake recipes, but also has tons of eggs, cottage cheese and coconut oil. Plus, where the average pancake recipe has 1 ½ cups of flour for a batch this recipe includes only ⅔ a cup and you would never really know the difference.
If I almost lost you on the cottage cheese part, let me say, I am totally grossed out by cottage cheese and would not be able to eat it plain. BUT I can’t tell the cottage cheese is this pancake at all. I have even fed these pancakes to some pretty picky people and they have always love them.
Also, I have made this recipe with oat flour, organic whole wheat flour etc. but my favorite is using Einkorn Flour for these reasons:
- Einkorn is the oldest wheat known to scientist today and has not been tampered or hybridized the way most wheat has been today
- Einkorn is easier to digest, contains more protein and antioxidants (those free-radical killers) than modern wheat
My favorite place to get Einkorn Flour is on Thrive Market. If you have never tried Thrive they have great prices on staple items for your pantry and I have been using Thrive for over 2 years and it has saved us a ton of money and lots of speciality grocery store trips (nobody has time for that with a bunch of kids haha).
Top with a dab of grass-fed butter (my favorite is Kerrygold) and a drizzle some real maple syrup for a treat that won’t tank your blood sugar the way most traditional pancakes do.
I literally make this recipe so many times a week and I am full for a very long time with no sugar crash after. That is almost unheard of with a pancake recipe! I am excited for you to try this recipe and add this protein packed recipe to your family rotation.
- 6 Pasture Raised Egg
- 2 Cups of Cottage Cheese
- ⅔ cup of Einkorn Flour
- 1 tbsp of Coconut Oil
- 1 tbsp Vanilla
- Toppings: Real Butter, Real Maple Syrup or Date Syrup, Berries
(see video if any confusion)
1. Separate the egg whites and egg yokes into two different bowls
*Tip if you get some shell in the bowl or yoke in the wrong bowl, fish it out with the shell.
Shell attracts shell
2. Beat the whites until peaky with a mixer. Should look like whipped cream
3. Beat the egg yokes with all of the other ingredients
4. Fold the egg whites into batter. But make sure to not overmix .
5. Pour over a hot (medium heat) and greased griddle or cast iron and cook for about 3 minutes a side.
6. Add additional toppings
The YouTube Video takes you step by step if you feel a bit confused about how to seperate the eggs, what peaky looks like or how to fold the egg whites into the batter.