Low-Carb Pancakes

Ingredients

• 65 g almond flour
• 25 g soy flour
• 15 g flaxseed meal (1 tbsp)
• a pinch salt
• 20 g erythritol powdered sugar (2 tbsp)
• 1 tsp Baking powder
• 4 eggs (medium size)
• 350 ml buttermilk
• 0.5 tsp zest of an organic lemon
• 250 g Quark (20% fat)
• 150 g mixed berries
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Mix the flours with salt, erythritol and baking powder, then stir in eggs and buttermilk. Set aside and let rest for 5 minutes.

2. 2.

   Meanwhile rinse the lemon under hot water, pat dry and finely grate its zest. Mix the zest with the quark and 3–4 tbsp of water. Wash the berries, drain them and gently pat dry. Keep the berries and quark separately in the fridge.

3. 3.

   Heat a little oil in a large non-stick pan. Pour about 2 tablespoons of batter for each pancake into the hot fat. Cook over medium heat for about 3–4 minutes, flipping once (be careful as the pancakes may tear slightly). Gradually cook all the batter into small pancakes.

4. 4.

   Serve the low-carb pancakes with berries and quark. If desired, dust with erythritol powdered sugar before serving.