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Oat and quark protein pancakes
Pancakes made with ground oats, quark, and eggs, cooked in a lightly oiled skillet and served with skyr, raspberries, and honey. Serves 2.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 20 min
- Total time
- 35 min
- Servings
- 2 servings
- Difficulty
- Easy
- Cuisine
- Slovak
These oat and quark protein pancakes are thick, American-style pancakes made with ground rolled oats and quark, a fresh farmer's cheese, instead of flour. Blend the batter in a few minutes, then cook it in a skillet with just a thin coating of oil.
Serve them with skyr, a thick Icelandic cultured dairy product, raspberries, and a teaspoon of honey for a filling, protein-rich serving. They work well for breakfast or after a workout.
Ingredients
Batter
For serving
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Instructions
Tip: tap a step to mark it as done.
Grind the oats
Grind the rolled oats in a blender into a fine flour.
Blend the batter
Add the quark, eggs, milk, baking powder, cinnamon, and salt to the oats and blend until smooth. Let the batter rest for 10 minutes so the oats absorb the liquid and the batter thickens.
Cook the pancakes
Brush a nonstick skillet with a thin coating of oil and heat over medium heat. Spoon 2 tbsp of batter per pancake into the skillet and spread into rounds about 10 cm across.
Cook for 2–3 minutes, until bubbles form on the surface and the bottoms are golden, then flip and cook for another 1–2 minutes. Make about 10 pancakes from the batter.
Serve
Divide the pancakes between two plates, add the skyr and raspberries, and drizzle with honey.
Tip: If you only have lumpy quark, blend the batter longer until no lumps remain. Flip the pancakes only when they release easily from the skillet; otherwise, they may tear.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 493 kcal
- Protein
- 39 g
- Carbohydrates
- 47 g
- of which sugars
- 16 g
- Fat
- 17 g
- of which saturates
- 6.7 g
- Fiber
- 7.6 g
- Salt
- 1.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Proteínové palacinky z ovsených vločiek a tvarohu
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