High-protein berry pancakes with low-fat quark

High-protein berry pancakes with low-fat quark: a quick breakfast with oats, eggs, blueberries and plenty of protein – moist and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 30 g
• Fat: 8 g
• Carbs: 45 g

Ingredients

• 100 g oats
• 150 g low-fat quark
• 2 organic eggs
• 100 g blueberries
• 1 tsp baking powder

Method

You’ll need: frying pan

1. Grind the oats into fine oat flour. That makes the batter more even and the pancakes more tender.
2. Stir the oat flour with the low-fat quark, eggs and baking powder into a smooth batter. Leave it to stand briefly so the oats can absorb liquid.
3. Carefully fold the blueberries into the batter. That way they stay as whole as possible and spread out better.
4. Heat a frying pan and grease it lightly with a little ghee, coconut oil or olive oil. Cook small pancakes over a medium heat until golden brown on both sides.
5. Work in batches if needed and keep the finished pancakes warm for a moment. That way they cook evenly and stay moist inside.
6. Serve the pancakes warm straight away, with a few fresh blueberries or a little low-fat quark if you like.

Good to know

When mornings need to be simple, these pancakes are just right. They're soft and moist. A breakfast like this stays easy even on busy days.

Swaps

Low-fat quark → skyr (similar protein content, often a little milder) | blueberries → raspberries (also provide fibre) | oats → buckwheat flakes (naturally gluten-free, with minerals) | ghee → olive oil (mainly monounsaturated fats)

Allergens

Contains milk, egg and gluten (oats); with coeliac disease, only use oats labelled gluten-free. Usually suitable for children and in pregnancy if the eggs are cooked through.