Quark Pancakes with Almond Flour
Pancakes without wheat flour – golden brown outside, fluffy inside.
Nutrition per serving
412kcal12.7 gCarbs6.6 gSugar31.5 gProtein27.5 gFat3.4 gFibre
Ingredients
- 250 g low-fat quark
- 165 g egg
- 50 g ground almonds
- 3 g baking powder
- 10 g erythritol
- 15 g butter
- 2 g cinnamon
Preparation
- Mix the quark, eggs, ground almonds, baking powder and erythritol into a smooth batter and let it rest for 5 minutes.
- Heat the butter in batches in a non-stick pan and cook small pancakes over medium heat for 2–3 minutes per side – they are softer than classic pancakes, so only flip them once the underside has set.
- Serve with cinnamon; fresh berries or a dollop of skyr go well with them.
Classic wheat-flour pancakes run 40–50 g of carbs per serving – this version comes in around 11 g (5 g of which is blood-sugar-neutral erythritol).
Pancakes without wheat flour – golden brown outside, fluffy inside.
Ingredients
- 250 g magerquark
- 165 g ei
- 50 g mandeln_gemahlen
- 3 g backpulver
- 10 g erythrit
- 15 g butter
- 2 g zimt
Preparation
- Mix the quark, eggs, ground almonds, baking powder and erythritol into a smooth batter and let it rest for 5 minutes.
- Heat the butter in batches in a non-stick pan and cook small pancakes over medium heat for 2–3 minutes per side – they are softer than classic pancakes, so only flip them once the underside has set.
- Serve with cinnamon; fresh berries or a dollop of skyr go well with them.
Classic wheat-flour pancakes run 40–50 g of carbs per serving – this version comes in around 11 g (5 g of which is blood-sugar-neutral erythritol).