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Quark pancakes are a quick way to get plenty of protein at breakfast or as a snack, without any special powders. The main players in the batter are quark and egg, so the pancakes are far higher in protein than ordinary ones, yet still lighter. There is only a small amount of flour to bind the batter, and most of the sweetness comes from erythritol. One serving has about 23 grams of protein for around three hundred calories, which makes the pancakes a filling breakfast. On this page the nutritional values update automatically if you swap or remove ingredients, so you can adapt the pancakes to your own products.
Ordinary pancakes are mostly flour, milk and egg, and not a lot of protein is left in a serving. Quark pancakes flip that ratio. When most of the flour is replaced with quark and egg, the same familiar treat becomes a meal that keeps you full for a long time. One serving has about 23 grams of protein, which is more than in many protein bars, but without any artificial taste or special powders.
The best thing about quark pancakes is how fast they are. The batter comes together in a few minutes of mixing, and it does not need to prove or rest for long. The pancakes work as a breakfast, a snack or a light dessert, and you can log them with a clear conscience.
The two most important ingredients in the recipe are quark and egg. Quark brings plenty of protein and moisture, and thanks to it the pancakes stay moist rather than drying out. Egg binds the batter together and gives the pancakes firmness so they hold their shape in the pan. Together these two make up most of the protein in a serving. Use soft quark if you can, because it blends into an even batter without lumps.
There is only a small amount of flour in the recipe, just enough for the batter to bind and the pancakes to hold together. This keeps the carbohydrates and calories moderate and lets the protein stand out. The sweetness comes mostly from erythritol, a sugar alcohol with practically no calories. There is still a small amount of ordinary sugar, which helps the surface of the pancakes brown and rounds off the flavour. For frying, a small knob of a lighter spread is enough to stop them sticking without adding much fat.
A few things decide the outcome. Let the batter rest for a few minutes before frying, so the flour has time to swell and the pancakes turn firmer. Fry the pancakes over medium heat, because too hot a pan burns the surface before the inside cooks. Make small pancakes rather than large ones, because they are easier to flip intact. Wait until the surface has set and the edges have cooked before flipping, so the pancakes do not fall apart. Quark pancakes are a little more delicate than ordinary ones, so patience at the pan is rewarded.
The batch is divided into two servings. One serving has about 300 calories and around 23 grams of protein, which makes the pancakes a filling meal that supports your goals. You can serve the pancakes as they are, or with light toppings such as fresh berries, which add flavour without a large calorie hit.
The nutritional values have been calculated per ingredient, and they update in the calculator on this page if you swap or remove ingredients. If you use a different quark or leave out the sugar, for example, you get the right numbers straight from your own products. That makes quark pancakes an easy way to add protein to your day without having to forget your tracking.
Save this recipe to your own recipes, you can adjust the serving size and ingredients.
