Cream-Cheese Low-Carb Pancakes

Ingredients

• 160 g cream cheese (30% fat content)
• 60 g nonfat quark
• 1 tsp Baking powder
• 2 Eggs
• 2 tbsp almond flour
• 1 pinch cinnamon
• 1 tbsp butter
• 2 tbsp lemon juice
• 50 g Raspberries

Instructions

1. 1.

   Mix 60 g cream cheese, nonfat quark, baking powder, almond flour, eggs, and cinnamon in a bowl and process with a hand mixer into a smooth batter. Let rest briefly.

2. 2.

   Heat butter in a pan. Add 1 tbsp of batter to the pan and bake for about 3-4 minutes per side until golden brown over medium heat.

3. 3.

   Whisk the remaining cream cheese with lemon juice until smooth. Wash the raspberries. Serve pancakes with cream cheese cream and berries.