Quark is high in protein, low in fat, so it’s ideal for those who care about their waistline. You can use it as a spread, sandwich cream or to make cakes and puddings. I like using it for pancakes for breakfast, as they set you up for the day, particularly if mixed with oatmeal. Sometimes I add cinnamon to the batter, other times grated zest of a lemon for a zingy taste. If you don’t have oats or want high-protein pancakes, use almond meal instead. These quark and oat pancakes are also ideal as healthy snacks during the day (you can add some nuts and/or dried fruits to the batter for a more wholesome snack). Make them smaller for party snacks and nibbles and serve them with toppings such as smoked salmon, Parma ham, pâté, salami etc.