High-protein apple cinnamon pancakes

High-protein apple cinnamon pancakes with egg, apple, almond flour, skyr, low-fat quark and vanilla whey. Juicy, cinnamony and quickly fried in ghee.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 35 g
• Fat: 12 g
• Carbs: 30 g

Ingredients

• 2 organic eggs
• 1 tart apple
• 40 g almond flour
• 1 spoonful of low-fat quark
• Skyr and 100% pure
• 1 tbsp Ceylon cinnamon
• 50 g vanilla whey protein (unsweetened)
• Clarified butter (ghee) for frying
• Maple syrup (or honey)
• 1 tsp baking powder

Method

You’ll need: frying pan · mixing bowl · grater · spatula

1. Coarsely grate the apple, leaving out the core. That way it spreads evenly through the batter later and keeps the pancakes juicy.
2. Stir the eggs, low-fat quark, whey protein, almond flour, baking powder and Ceylon cinnamon together in a bowl to make a smooth batter. If needed, leave it to stand briefly so the almond flour can swell a little.
3. Carefully fold in the grated apple. The batter should be soft but still hold its shape.
4. Heat a frying pan over a medium heat and melt the ghee. Add the batter in portions, flatten slightly and fry until the underside is golden brown.
5. Turn the pancakes and cook until lightly browned outside and just cooked through inside. If the heat is too high, they darken quickly outside while staying soft inside.
6. Stack the pancakes while warm and serve with skyr and a little maple syrup or honey.

Good to know

When you want your morning to smell warm, soft and a little like childhood, these pancakes are just right. They're satisfying, nicely juicy and not overly sweet.

Swaps

Low-fat quark → Greek yoghurt 10% (creamier, less processed) Skyr → cottage cheese or more Greek yoghurt (milder flavour) Vanilla whey protein → unsweetened whey protein (fewer additives) Maple syrup/honey → unsweetened apple purée or mashed banana (more fruit, less free sweetness)

Allergens

Contains egg, milk and tree nuts (almonds). Generally suitable for children if they get on well with nuts and dairy, and usually fine during pregnancy as long as the eggs are fully cooked.

Frequently asked questions

Is Ceylon cinnamon really the better choice?

Ceylon cinnamon is usually preferred for recipes with more cinnamon because it naturally contains much less coumarin than cassia cinnamon. Its flavour is often a little finer and milder, too.

How well do skyr, low-fat quark and whey go together for sensitive people?

That mainly depends on how well you tolerate lactose. Many whey products still contain some lactose, and so do skyr and low-fat quark, although the amounts vary by product.

What does almond flour contain nutritionally?

Almond flour mainly provides vitamin E, magnesium, fibre and unsaturated fats. The fat content can vary a little by brand, because both defatted and full-fat almond flour are sold.

Is honey or maple syrup the better option?

Both sweeten mainly through sugar, but they differ slightly in flavour and in their other components. Maple syrup contains small amounts of manganese and zinc, and honey brings traces of plant compounds depending on the variety – the amounts stay small overall.

Why does apple work so well in the batter?

Grated apple adds moisture, some pectin and natural fruit sweetness to the pancakes. Pectin is a soluble fibre that occurs naturally in apples.