High-protein quark blueberry pancakes

High-protein quark blueberry pancakes made with oat flour and eggs. Ready in 25 minutes, 340 kcal and 26 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 26 g
• Fat: 12 g
• Carbs: 28 g

Ingredients

• 150g low-fat quark
• 2 organic eggs
• 50g oat flour
• 100g blueberries
• 1 tbsp coconut oil
• 1 pinch of salt

Method

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

1. Whisk the eggs with the low-fat quark in a bowl until smooth and there are no lumps left.
2. Stir in the oat flour and a pinch of salt and leave the batter to swell for 5 min.
3. Wash the blueberries, pat them dry and fold them into the batter with a spoon.
4. Heat the coconut oil in a frying pan over a medium heat and cook three round pancakes per person.
5. Only flip them with a spatula once clear air bubbles have formed on the surface.

Good to know

Weekend pancakes are a real ritual. Low-fat quark in the batter replaces all the wheat flour and adds protein.

Swaps

Oat flour → spelt flour (if you don't have oat flour to hand, classic light spelt flour binds the batter almost identically).

Cooking tips

Cook the pancakes over a moderate heat. Because of the quark, they burn on the underside much faster than a typical batter.

Storage

You can make the pancakes the day before and simply crisp them up again in a warm toaster the next morning.

Allergens

Contains egg, milk and gluten. Completely nut-free.