Low-Carb Spinach and Cheese Pancakes

Ingredients

• 3 eggs
• 125 g low-fat quark
• 1 tsp Baking powder
• 100 g Ground Almonds
• 150 ml sparkling mineral water
• 500 g spinach
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 250 g ricotta
• Pepper
• 200 g mountain cheese (45% fat in total)
• 0.5 chili pepper
• 30 g almond slivers (2 tbsp)

Instructions

1. 1.

   Separate the eggs. Whip the egg whites until stiff, then mix yolks with quark, baking powder and a pinch of salt; fold in ground almonds. Gently stir in water and beaten egg whites, letting the batter rest for 10 minutes.

2. 2.

   Meanwhile, clean and wash spinach, cutting it into strips. Peel and finely chop onion and garlic. Heat 1 tbsp olive oil in a pan, sauté onion and garlic for 2 minutes over medium heat. Add spinach and cook for 5 minutes; remove from heat. Mix ricotta with spinach, seasoning with salt and pepper.

3. 3.

   Bake about 24 pancakes from the batter in the remaining oil, cooking each for roughly 5 minutes. Place pancakes on a parchment-lined baking sheet, top with spinach mixture, then sprinkle grated cheese over them.

4. 4.

   Finish by baking the pancakes in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes. Wash and halve the chili pepper lengthwise, deseed and chop it. Garnish the pancakes with the chopped chili and almond slivers.