Looking for a delicious and healthy breakfast option? Our low carb pancakes served with fresh raspberries and creamy cottage cheese are a perfect choice! These pancakes offer a guilt-free indulgence for your mornings. Made with nutrient-rich ingredients, they provide a balanced meal that keeps you energized throughout the day. The tartness of the raspberries perfectly complements the rich, creamy cottage cheese, creating a delicious taste experience. Whether you're following a low-carb diet or just looking for a nutritious breakfast, these pancakes are sure to become a new favorite in your kitchen.
Ingredients
For the Pancakes:
1.5 cups almond meal
pinch salt
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp baking powder
1/2 cup to 3/4 cup milk (adjust for desired consistency)
To Serve:
Fresh raspberries
Cottage cheese
Maple syrup (optional)
Instructions
Prepare the Batter:
In a mixing bowl, combine the almond meal, baking powder, and a pinch of salt.
In a separate bowl, whisk together the lightly beaten egg, vanilla extract, and 1/2 cup of milk.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If the batter is too thick, add more milk, a little at a time, until you reach your desired consistency.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
Serve:
Stack the pancakes on a plate and top with fresh raspberries and a generous dollop of cottage cheese.
Drizzle with maple syrup if desired.
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