Recipe: Kesoplatter aka Protein Pancakes

Sometimes a girl just got to have pancakes – no excuses but a fact! As I am trying to stay “as clean” as possible these days I opted for Kesoplättar. Keso is Swedish for cottage cheese and the pancake are made from three ingredients only – cottage cheese, eggs, and psyllium husk.

It may sound a bit strange but this protein packed pancake is perfect for a strict LCHF diet and even keto. You can make them sweet or savoury by adding different flavours. Today, as I was in search of a little bit of comfort, I added  1/4 tsp vanilla bean paste and topped the pancakes with whipped cream and homemade strawberry sauce.

You can also try to add grated lemon peel, a little bit of sweetener, grated coconut, cardamon or cinnamon (but probably not all of them together) for a sweet version. For a savoury version try to add dried oregano, a bit of salt, some chili – again, really anything that takes your fancy.

The keen eye will notice that there are only 6 pancakes on the photo – I ate one of them before taking the photo and I also managed to drop one on the floor. Yes, it is one of those days ….


Yields: 8 pancakes

200g cottage cheese
2 eggs
1 tbsp psyllium husk powder
butter for frying

I do not like the nasty lumps in cottage cheese so I make sure to blitz it thoroughly with a stick blender together with the eggs. Add the husk powder (I use this: Lepicol) and mix well.

Heat a pan over medium heat and add a little bit of butter. When the butter has melted pour a large spoonful (tablespoon) of the batter to the pan – making a few at a time. Turn down the heat to low. Leave the pancake to cook until it is firm and then turn it over carefully. Repeat with remaining batter, adding more butter if necessary.

The remaining batter will get thicker because of the husk powder but you should still be able to, if not pour, then spoon the mix onto the frying pan. If it gets too thick add a little bit of cream.

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