Step 3: Cook the Pancakes
- Scoop about 2 tablespoons of batter per pancake into the pan.
- Cook for 1-2 minutes on one side until small bubbles form and the edges set.
- Flip gently using a spatula and cook for another 30-60 seconds until golden brown.
- Repeat with the remaining batter.
Step 4: Serve and Enjoy!
- Stack the pancakes on a plate.
- Top with fresh fruits, Greek yogurt, nut butter, or drizzle with honey.
- Enjoy these light, fluffy, and protein-rich pancakes!
Recipe Variations
- Keto Version: Omit cornstarch and honey, and use a keto-friendly sweetener.
- Chocolate Lovers: Add 1 tbsp of cocoa powder for chocolate-flavored pancakes.
- Berry Boost: Mix fresh blueberries or raspberries into the batter.
- Savory Option: Skip the sweetener and add chopped chives or grated cheese.
Frequently Asked Questions (FAQs)
1. Can I make these pancakes dairy-free?
Yes! Use dairy-free quark alternatives or blended silken tofu.
2. Why are my pancakes falling apart?
Make sure your pan is well-heated and don’t flip too early.
3. Can I store leftovers?
Yes, refrigerate for up to 2 days or freeze for up to a month.
4. What can I use instead of quark?
Greek yogurt or blended cottage cheese works well.
Notes
- Do not overmix the batter; lumps are fine.
- Use medium-low heat to avoid burning.
- If the batter is too runny, add a bit more cornstarch or protein powder.
Nutritional Info (Per Serving)
- Calories: ~120 kcal
- Protein: 9g
- Carbohydrates: 5g
- Fats: 6g
- Fiber: 0.5g
- Sugar: 3g
Conclusion
These flourless quark pancakes are a game-changer—fluffy, quick, and incredibly satisfying! With a high protein content and zero flour, they are perfect for anyone looking for a light and healthy breakfast or snack. Try them once, and you’ll be hooked—because their addictive factor is truly 1000! 😍🥞
