Gather and prep all ingredients.

In a bowl, make the cream cheese topping by mixing cream cheese, pesto, and half of the olive oil together. Stir until well combined and set aside.

Make the pancake batter next. In a bowl, add the eggs, cottage cheese, psyllium husk powder, minced garlic, and salt to taste. Mix until the consistency is smooth then let it sit for about 10 minutes.

In a frying pan, melt the butter on medium heat. Spoon the pancake batter into the pan, forming small circles about 2-3? in diameter. Fry the pancakes on both sides until golden brown in color.

Plate the pancakes and top with cream cheese topping, sliced onion, and remaining olive oil. Season additionally with salt and pepper if desired. Enjoy!