Vegetarian vanilla blueberry pancakes

Vegetarian vanilla blueberry pancakes made with oat flour, blueberries and low-fat quark. A vegetarian breakfast from the frying pan.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 318 kcal per serving
• Protein: 21 g
• Fat: 6 g
• Carbs: 41 g

Ingredients

• 80g oat flour
• 150g low-fat quark
• 2 organic eggs
• 100g blueberries
• 1 tsp vanilla extract

Method

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

1. Crack the eggs into a large bowl and whisk them vigorously with the low-fat quark and vanilla extract.
2. Add the oat flour and stir only briefly, until there are no dry patches left.
3. Wash the blueberries and gently fold them into the batter with a spoon without crushing them.
4. Heat a non-stick frying pan without any fat over a medium heat and cook small pancakes from the batter.
5. Only flip the pancakes once bubbles form on the surface and the edges look slightly dry.

Good to know

Breakfast pancakes don't have to be empty carbs. The quark in the batter brings plenty of protein and a lovely fluffiness.

Swaps

Low-fat quark → skyr (almost identical texture and nutrients, tastes slightly tangier in the batter).

Cooking tips

Never stir pancake batter for too long. The more you stir, the more gluten develops, and the pancakes turn as tough as rubber.

Storage

Leftover pancakes freeze really well. On busy mornings, just pop them into a hot toaster straight from frozen for three minutes.

Allergens

Contains egg and milk. Contains gluten from the oats.

Frequently asked questions

Can you freeze vanilla blueberry pancakes?

Leftover pancakes freeze really well.