Light, fluffy flour-free pancakes made with quark or Greek yogurt for a tender, protein-rich breakfast.
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Calories: 160kcal
Equipment
- Mixing Bowl
- whisk
- nonstick skillet or griddle
Ingredients
- 1 cup quark or thick Greek yogurt
- 2 large eggs
- 2 tsp sugar or honey
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- pinch of salt
- butter or oil for cooking
Instructions
- Whisk quark, eggs, sweetener, and vanilla until smooth, then stir in baking powder and salt.
- Let the batter rest for 2–3 minutes until slightly thickened.
- Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
- Scoop small portions of batter onto the skillet and cook until bubbles form and edges set.
- Flip carefully and cook until golden and cooked through, then serve warm with toppings.
Notes
Letting the batter rest briefly helps thicken it and improves texture.
Nutrition
Calories: 160kcal | Carbohydrates: 8g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 125mg | Sodium: 120mg | Potassium: 150mg | Sugar: 6g | Vitamin A: 6IU | Calcium: 10mg | Iron: 6mg