Protein Pancakes with Berry Quark Filling

Ingredients

• 2 eggs (medium size)
• 180 ml milk (1.5% fat)
• Pinch of salt
• 50 g almond flour
• 2 tbsp oat bran
• 30 g spelt flour
• 1 tbsp butter
• 150 g low‑fat quark
• 70 g blueberries
• 70 g raspberries
• 100 g Strawberries
• 1 sprig mint

Instructions

1. 1.

   Whisk eggs, 150 ml milk and a pinch of salt with a whisk. In a bowl combine almond flour, oat bran and spelt flour; stir into the egg mixture until smooth.

2. 2.

   Heat butter in a pan and cook four thin pancakes over medium heat, about 2–3 minutes per side, until golden brown.

3. 3.

   Whisk low‑fat quark with 2 tbsp milk (30 ml) and fold in half of the berries.

4. 4.

   Fill each pancake with the berry quark mixture, sprinkle the remaining berries on top, and serve garnished with mint.