Quark and almond pancakes
2 Jan 2019
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
If you’re looking for a low-carb, healthy breakfast or anytime snack, these flour-less, gluten-free quark and almond pancakes are really worth a try! They can be served with maple syrup for a yummy breakfast or also perfect as a base for healthy snacks, topped with smoked salmon, prosciutto, cheese, grilled veggies, hummus and so on.
Ingredients
- 2 eggs
- 4-6 Tbsp quark
- 1 tsp bicarbonate of soda
- 100g ground almond
- 50g almond flakes
- Grated Zest of 1 lemon
Instructions
- Lightly whisk the eggs in a small bowl. Add the quark and lemon zest and mix well. Add the bicarbonate and ground almond, then gently combine. Add more quark if the mixture is too thick. Finally fold in the almond flakes.
- Lightly grease a pancake pan and heat. When hot, add dollops of the mixture and using the base of the spoon flatten them slightly. After a couple of minutes flip them over and cook for another minute or so.
- Transfer the pancakes to a plate and repeat with the remaining batter.
- Serve warm or at room temperature.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Pancakes & Waffles - Snacks
- Occasions: - Parties - Picnic
- Health and Diet: - Combination - Gluten Free - Healthy - High Fibre - Low Carb - Low GI - Vegetarian
- Skill Levels: - Easy
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