Quark & Almond Flour Pancakes

Enjoy a weekend breakfast treat without derailing your goals. These pancakes are light, fluffy, and packed with protein thanks to quark and eggs. Almond flour keeps them low-carb, while a simple berry compote adds a touch of sweetness and fibre.

Method

1. 1

   In a bowl, whisk together the quark and eggs until smooth.

2. 2

   Add the almond flour, psyllium husk powder, and baking powder. Mix until just combined. Let the batter rest for 5 minutes to thicken.

3. 3

   While the batter rests, gently heat the berries in a small saucepan with a splash of water until they break down into a simple compote. Keep warm.

4. 4

   Heat the butter or oil in a non-stick skillet over medium-low heat.

5. 5

   Pour the batter into the pan to form 3-4 small pancakes. Cook for 2-3 minutes per side, until golden brown and cooked through.

6. 6

   Serve the pancakes stacked on a plate, topped with the warm berry compote and an extra dollop of quark if desired.