Protein Pancakes with Low-Fat Quark

Ingredients

• 3 large eggs
• 30 g almond flour (partly degreased)
• 30 g spelt flour type 1050 (2 tbsp)
• 2 tbsp quark (20% fat)
• 1 tsp Baking powder
• a pinch of cinnamon
• a pinch of vanilla powder
• 50 ml milk
• 4 tbsp rapeseed oil
• 1 tbsp slivered almonds (with shell; roasted)
• 60 g blueberries
• 2 tbsp Maple syrup
• 5 g almond butter (1 tsp)

Instructions

1. 1.

   Combine eggs, almond flour, spelt flour, quark, baking powder, cinnamon, vanilla powder and milk in a large bowl and mix into a smooth batter. If the batter is too thick, add a splash of milk.

2. 2.

   Heat 2 tsp oil in a non-stick pan, add 1 tbsp of batter at a time and bake 4 to 6 pancakes until golden brown on both sides over medium heat (approximately 3-4 minutes).

3. 3.

   Toast the almond slivers in a hot pan without fat for 2-3 minutes over medium heat. Wash and pat dry the blueberries. Serve the pancakes with the berries, almond butter, maple syrup and almond slivers.