Best keto pancakes we've tried so far! They only include 3 ingredients and takes only a minute to whisk together. Topped with our Fat-Pack Nutbutter they taste even better!
INGREDIENTS: 6 pancakes
250g cottage cheese
1 tbsp fiber husk
1/2 tsp salt
2 tsp milk of choice
1/2 cup (1 dl) Frozen raspberries
2 tsp erythritol
1. Add everything in a bowl and whisk together.
2. Let it stand for 5 minutes to let the fiber hus soak up the fluids.
3. Add butter to a saucepan and use about 1/3 cup (1 dl) batter for every pancake. Add lots of butter between every pancake to get the edges crispy and golden.
4. For the raspberry jam, just add raspberries and erythritol to a sauce pan and stir while heating. When it starts to boil just whisk fir a few seconds and remove from the heat and let cool.
Written by Camilla Henriksen