Name: Protein pancakes with quark and fruit
Total time: 25 min
Yield: 2 servings
Ingredients: Batter for protein pancakes; 100 g rolled oats (preferably fine or blended into flour); 25 g whey protein powder (preferably vanilla or unflavored); 1 ripe banana (approx. 100 g, to sweeten the batter); 2 pcs eggs; 80 ml milk (semi-skimmed or plant-based works fine); 6 g baking powder (about 1/2 packet); 1 teaspoon ground cinnamon; a pinch of salt; 10 ml frying oil (coconut or canola; used gradually in the pan); Quark cream and fruit; 200 g semi-fat quark in a block; 60 g plain yogurt (preferably thick); 10 g honey or maple syrup; 120 g fruit to taste (blueberries, strawberries, raspberries, banana… fresh or frozen)

Protein pancakes with quark and fruit

Protein pancakes with quark and fruit are a breakfast that looks like a weekend café brunch but you can easily make it on a weekday. Oats and whey protein provide a good dose of protein and fiber, banana gives the batter natural sweetness so you don’t need a lot of sugar, and it’s topped with a fluffy quark cream and fruit. The result? A stack of pancakes that fill you up, won’t make you sleepy, and can even be packed for a mid-morning snack.

⏱ 25 min● easy♨ 2 servings

Step by step

Instructions

0 z 8

1Step 1First prepare the batter. Pour the oat flakes into a bowl (or directly into the blender jug) and if they aren’t fine, briefly blend them into “flour.” Add the protein powder, baking powder, cinnamon and a pinch of salt and stir the dry ingredients so everything is evenly combined.
2Step 2Peel the banana, break it into pieces and add to the dry mixture. Crack in the egg, pour in the milk and whisk with an immersion blender or a whisk until smooth, a thicker batter without large banana chunks. The consistency should be just right to spoon but still hold its shape — if the batter is too thick, add a little milk; if too runny, add some oat “flour.”
3Step 3Let the finished batter rest for 5 minutes so the flakes absorb the liquid and the batter thickens slightly. Meanwhile you can prepare the curd cream and fruit. Wash the fruit and cut into smaller pieces if needed — for frozen fruit it’s better to let it thaw a bit at room temperature.
4Step 4Put the curd, plain yogurt and honey into a small bowl. Beat with a whisk or fork until smooth and creamy. Taste — if you prefer it sweeter, add a bit more honey; for a “fit version” leave it only lightly sweetened.
5Step 5Heat a little oil in a pan over medium heat. When the pan is hot, reduce the heat to medium-low — protein batter tends to brown faster, so it’s better to cook the pancakes more slowly to get a nice golden color. Use a spoon or small ladle to drop small portions of batter onto the pan and gently spread into pancake shapes.
6Step 6Fry the pancakes on the first side until bubbles form on the surface and the edges begin to set — this takes about 2–3 minutes depending on thickness and pan heat. Then carefully flip and cook the second side for another 1–2 minutes so they’re cooked inside but not dried out. Add only a minimal amount of oil as needed — with a nonstick pan you don’t need much.
7Step 7Put the finished pancakes on a plate – you can stack them in small “piles” or lay them side by side. Once all the batter is fried, move on to the final serving. Spoon a portion of the curd cream on top of the pancakes and sprinkle them with fruit – a handful of blueberries, sliced strawberries, raspberries, or whatever you have at home.
8Step 8Serve immediately while the pancakes are warm, the curd is chilled, and the fruit is fresh. If you want to save some for later, store cooled pancakes separately in a container and add the curd and fruit just before eating – the top won’t get soggy.

Kitchen tip

If mornings are hectic, you can prepare the batter the evening before – just add a bit more milk because the oats will absorb liquid overnight and the batter will thicken. In the morning just stir, adjust the consistency and fry. Pancakes are great “to go” too – spread a bit of curd on them, add fruit, fold like a sandwich and you have a handheld snack.

Customize this recipe

Variants and alternatives

No banana: instead of banana use a little more yogurt and sweeten the batter with honey or chicory syrup – the flavor will be more neutral but still pleasant. Cocoa pancakes: add 1–2 tablespoons of cocoa to the batter and possibly a little more sweetener. With curd and strawberries it tastes like a dessert. Lactose-free: use lactose-free milk, curd and yogurt; or replace part of the curd with plant-based “curd” or soy yogurt. Extra protein: add a bit more protein (e.g. 30–35 g) and reduce some oats. The pancakes will be more filling and “fit,” ideal after a workout.

Approximate per serving

Nutritional values

Energie~580 kcalProteins~40 gSacharidy~63 gTuky~19 g

Protein pancakes with quark and fruit

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Cook without ads ✨