High-protein quark and almond drop scones
These high-protein quark and almond drop scones are perfect for breakfast or snacking during the day. You can serve them with date syrup mixed with Greek yoghurt or fruit compote for a delicious dessert. These pancakes don’t have any sugar, so you could use them as savoury scones – for example on the side of soups and stews, or topped with grilled veggies and spreads, or served with dips.
Ingredients
Method
- Mix the quark with the egg, then fold in the almonds.
- Add half of the chicken flour, baking powder, lemon zest and juice.
- You should get a thick but pourable batter. If it’s too thin, add more chickpea flour.
- Lightly oil or spray a pancake pan, then add dollops of the batter letting them spread out into circles with the base of the spoon.
- Cook them for a couple of minutes, then flip them over and cook until golden on both sides.
- Serve lukewarm or at room temperature with your favourite toppings.