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Updated: May 4, 2021

During my recent seminar the highs and lows of carb eating I promise I would share this low carb pancake recipe. For me there is nothing more decadent than pancakes, it's a treat and a warm hug at the same time and it reminds me of my childhood. With this recipe you can make it a regular thing! This recipe serves two and it's a generous portion perfect for brunch , it will keep you satisfied. These are super delicious and they don't trigger big insulin spikes so that you can keep your hunger levels stable and stay fuller longer. No carb crash here.


Serves 2 Per Serving

Net Carbs: 4 %

Fiber 3g

Fat 83%



4 Eggs

200g (225ml) Cottage Cheese

1 Tbsp ( 8g) Ground Psyllium Husk Powder

20g Butter Or Coconut Oil


50g Fresh Raspberries, Fresh Blueberries or Fresh Strawberries

150 ml Heavy Whipping Cream


1) Add Eggs , Cottage Cheese and psyllium husk to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.

2) Heat up butter or oil in a non stick skillet. Fry the pancakes on medium-low heat for 3-4 minutes on each side. Don't make them too big or they will be hard to flip.

3) Add cream to a seperate bowl and whip until soft peaks form.

4) Serve the pancakes with the whipped cream and berries of your choice.



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