High-protein quark pancakes with berries

High-protein quark pancakes with berries: a quick recipe with low-fat quark, eggs, oats, raspberries and coconut oil – moist, simple and easy to fit into everyday life.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 469 kcal per serving
• Protein: 35 g
• Fat: 25 g
• Carbs: 26 g

Ingredients

• 150g quark
• 2 organic eggs
• 20g rolled oats
• 50g raspberries
• 1 tbsp coconut oil

Method

You’ll need: frying pan · blender · sieve · spatula

1. Put the low-fat quark, eggs and oats into a blender and blend everything to a smooth batter.
2. Leave the batter to rest briefly so the oats can soften a little and the mixture becomes more even.
3. Heat the coconut oil in a frying pan and add the batter in portions. Cook the pancakes over a medium heat so they stay moist inside.
4. Turn the pancakes as soon as the underside is golden brown and cook them through on the second side.
5. Wash the raspberries carefully and drain them well.
6. Arrange the warm quark pancakes on a plate and serve with the raspberries on top.

Good to know

When mornings need to be quick, these pancakes are a very good answer. They're soft, golden and tender in the middle. Just right for an easy start to the day.

Swaps

Low-fat quark → skyr (similar protein content, often a little milder); raspberries → blueberries (also provide fibre and polyphenols); coconut oil → ghee (heat-stable); oats → buckwheat flakes (naturally gluten-free and contain fibre).

Allergens

Contains milk, egg and gluten (oats, unless labelled gluten-free). Usually fine for children, and fine in pregnancy with fresh, hygienically handled ingredients.