High-protein egg white pancakes with blueberries

High-protein egg white pancakes with blueberries: a quick breakfast with oats, egg, low-fat quark and fresh blueberries – fluffy, satisfying and easy for any weekday.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 28 g
• Fat: 8 g
• Carbs: 36 g

Ingredients

• 80g oats
• 3 egg whites
• 1 organic egg
• 100g low-fat quark
• 150g blueberries
• 1 tbsp maple syrup
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp coconut oil

Method

You’ll need: frying pan · blender · spatula

1. Put the oats, egg whites, egg, low-fat quark, baking powder and vanilla extract in a blender and blend into a smooth batter.
2. Heat the coconut oil in a non-stick frying pan over a medium heat.
3. Add small portions of batter to the pan and place a few blueberries on top while the surface is still runny.
4. Cook the pancakes until bubbles appear on top. Flip them carefully and cook the second side until golden brown.
5. Use up the rest of the batter this way and keep the pancakes warm for a moment.
6. Stack the pancakes, top with the remaining blueberries and drizzle with maple syrup.

Good to know

When you fancy something sweet in the morning, these pancakes are just right. They're soft, moist and on the plate quickly.

Swaps

Low-fat quark → skyr (similar protein content, slightly milder flavour); maple syrup → date paste (also adds a little fibre); blueberries → raspberries (more fibre per serving); coconut oil → ghee (stable at high heat and full of flavour).

Allergens

Contains egg and milk; oats contain gluten unless they're certified gluten-free. Usually well suited to children if the consistency is right; fine during pregnancy with fresh, well-washed ingredients.