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Hey guys!

My love for pancakes miiiiiight be borderline obsession.

But it’s fine.

Because all of my experimenting in the kitchen to find the fluffiest, most melt in your mouth, HEAVENLY pancakes really paid off this time. It’s proof that healthy pancakes don’t have to be flat and tasteless.

Actually…this souffle pancake recipe will give you pancakes so thick and fluffy that they ACTUALLY jiggle.

And ummm did I mention they’re also keto?! YES.

fluffy keto souffle pancake stack on a white plate

Make this souffle pancake recipe ASAP

Gather your ingredients:

  • 4 eggs, separated
  • 1/2 tsp baking soda
  • 4 Tbsp cottage cheese
  • 2 Tbsp almond flour

Annnd make those fluffy pancakes:

  1. Separate the egg yolks from the whites.
  2. With a hand mixer or in a stand mixer, beat the egg whites and baking soda together until stiff peaks form.
  3. In a blender, mix the egg yolks with the cottage cheese and almond flour until combined.
  4. Gently fold the yolk mixture into the egg whites.
  5. Heat a pan over medium heat. While your pan is getting nice and warm, make 3 rings out of aluminum foil (check out the video below to see how I did this!).
  6. Drizzle your pan with oil, and place the metal rings on the pan. Gently pour your pancake batter into each ring, cover your pan and cook your pancakes for a couple minutes on each side (flipping GENTLY between sides!)

These babies are DELISH on their own, but you can top them with maple syrup, monk fruit syrup, some fruit…whatever you’re feeling.

NOM. ENJOY!!!

 

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A post shared by Cassey Ho (@blogilates) on

What I love most about this recipe is that this beautiful stack of pancakes don’t leave me feeling so blahhhh (lookin’ at you, sugar, dairy and gluten). The ingredients are so simple and sit so well with me!

When you make these, don’t forget to give them a good jiggle! It’s so fun! And then, come back here and let me know how much you loved them in the comments!

The Conversation (21)

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  • Herpezine says:

    Perfect Pancake recipe. It’s really all depends on what you have in your cabinet!

  • Pat says:

    What is the nutrient analysis of this recipe? Also, can these be frozen to make on weekends for the work week? Any ideas to add flavorings?

  • Vidhya says:

    I am new to this

  • hazey says:

    does anyone know how to substitute the cottage cheese for something nondairy?

    • Anne says:

      Uhhh tofu?

    • mei says:

      There are countless substitute recipes online. You will probably have to make it or go to a supermarket which sells vegan cottage cheese

  • Gau says:

    Cassey, can the cottage cheese be substituted for non-fat Greek yogurt? Also, can the almond flour be substituted for coconut flour? I’m thinking about trying this… so I guess you don’t to answer. I love you. Thank you for sharing and posting this recipe!! <3

    • Jessaryo says:

      Hi, i’m not Cassey, but since I think she doesn’t answer to her blog comments I will :) So to answer your question: Yes, for both. You might want to add a little less coconut flour and it will probably taste a bit different, though.

  • Megan Lim says:

    I am currently struggling to slim down my bulky, muscle-y thighs and I am following your July calendar so far. I have done my research and it says that to avoid getting bulky thigh muscles reducing moves such as squats and lunges would prevent it however, most of your workouts contains these leg moves and I don’t know what to do… Should I skip past them or follow another workout plan?

    • Cresta says:

      I totally know what you mean. Cassey also has legs and thighs workouts on the floor instead of standing. I read that low impact helps too, that’s what I do and it helps. Plies and lunges are good after a few days too, just to keep toned. I’m not a fitness trainer, but I’ve been working out with Cassey Ho for around 6 years.

  • Lucy says:

    These look yummy! Does anyone know how you could make them without eggs?
    I guess aquafaba for the whites and greek yoghurt or oil for the yolks?

    • Cresta says:

      I wonder that too. Like how about flax eggs? But I think the eggs help with the fluffiness, the separation part.

  • Meera Pamidi says:

    I’m wondering what a good non-dairy substitute would be for the cottage cheese. Would a non-dairy yogurt work?

    • Joann says:

      Would it be possible for this recipe to substitute normal flour for the almond flour? As I have a family member who is severely allergic to all types of nuts, but would still love to try this!

  • Kelly says:

    Hello, I was wondering how many servings does this make? (:

  • Smriti Mishra says:

    Great but can we make it without eggs

  • Bridget B says:

    Can you make a cheap clean eats video, please?! I love your recipes, but I miss Cheap Clean eats. Also, a cool challenge idea to do would be like a healthy eating one or something for a month, it would really help me stay on track!!
    Love you and Thank you for all your positivity and love for us!!
    ~Bridget

  • This looks so yum! I think I’ll try it with only the eggs and baking soda.

  • isa.jackson says:

    Do the pancakes have the taste of cottage cheese? If so, what would be a good substitute? I really want to know before making them because I can’t stand cottage cheese!

    • Jessaryo says:

      Don’t worry, they for sure won’t taste like cottage cheese, but if you still want to replace it, you can use greek yoghurt instead.

    • Fauzia says:

      They tasted very egg-y to me. I substituted coconut flour and mixed the yolk/flour and it was ok. I will add some salt and a little sweetener next time and try baking them in the oven in paper cupcake cups

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