Zesty Quark and almond pancakes
These gluten-free, low-carb pancakes are ideal for those who are on thefood-combining diet and also perfect for everyone e who likes eating healthily. You can eat these Zesty Quark and almond pancakes for breakfast or lunch, served with maple syrup, fruit compote or toppings and sauces of your choice. They are lovely snack during the day, ideal for picnics and lunch-boxes. If you make them small (about 3-5 cm in diameter), the pancakes make excellent low-carb party-nibbles topped with smoked salmon, paté or veggie spread.
Ingredients
Method
- Lightly whisk the eggs. Add the quark and whisk until creamy. Mix in the baking powder and lemon zest. Gently Fold in the ground almond – add more if needed, you’re looking for a thick, creamy batter.
- Lightly oil then heat a pancake pan. Add dollops of the batter spreading them into circles. Cook for a couple minutes until the surface becomes solid, then flip them over. Cook for another minute then transfer them to a plate.
- Repeat with the remaining batter.
- Serve at room temperature.