Quark and oat pancakes with raspberries
Small, fluffy pancakes without flour. The quark keeps them moist, the oats bring fibre and the raspberries the sweetness.
- Time
- 20 min
- Portions
- 1
- Energy
- 369 kcal
- Protein
- 25.8 g
Ingredients
- To taste: Cinnamon, Sweetener
Takes the recipe with 1 portion into the app, with grams and nutrition.
Method
- Blend the oats, quark, egg and milk into a thick batter. Season with cinnamon and a little sweetener.
- Let the batter rest for 5 minutes.
- Heat the oil in a non-stick pan and cook three small pancakes over medium heat for 2 to 3 minutes per side.
- Serve with the raspberries.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 369 kcal | 114 kcal |
| Protein | 25.8 g | 7.9 g |
| Fat | 12.6 g | 3.9 g |
| Carbohydrates | 31.5 g | 9.7 g |
| Fibre | 9.1 g | 2.8 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Without a blender use quick oats and let the batter rest for 10 minutes.
- Cook them gently, or they brown outside before they are set inside.
Storage
Covered in the fridge for 2 to 3 days. Warm briefly in the pan or toaster.3