Description
These delicious fluffy quark pancakes are light, creamy, and flourless, making them a perfect gluten-free breakfast option.
Ingredients
Scale
- 250 g Quark (Magerquark or Vollquark)
- 3 large eggs
- 1 pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon honey or sugar (to taste)
- Butter or oil for frying
Instructions
- Mix ingredients in a large bowl: Combine the quark, eggs, salt, baking powder, vanilla extract, and honey or sugar. Blend until smooth.
- Heat the skillet: Preheat a non-stick skillet over medium heat and add butter or oil.
- Cook the pancakes: Spoon batter into the skillet, cooking for 2-3 minutes until firm edges and bubbles form.
- Flip and finish: Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.
- Keep warm: Place cooked pancakes in a low-temperature oven while preparing the rest of the batter.
- Serve warm: Enjoy immediately with your favorite toppings.
Notes
For best results, make the batter ahead of time and store in the fridge. You can substitute quark with Greek yogurt or whipped cottage cheese as needed.
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 215mg