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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 Tbsp quark
  • 2 large eggs
  • 3 Tbsp ground almond
  • 1 tsp gluten-free baking powder

Method
 

  1. 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.
  2. 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.
  3. Repeat with the remaining batter.
  4. Serve at room temperature.