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Quark pancakes without flour in 3 minutes, I bake them twice a week!

Quark pancakes without flour in 3 minutes, I bake them twice a week!

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Quark Pancakes Without Flour in 3 Minutes: A Quick and Delicious Treat!

If you love pancakes but want a lighter, healthier option that’s quick and easy to prepare, these quark pancakes without flour are your perfect solution! Packed with protein, low in carbs, and incredibly simple to make, these pancakes have quickly become a staple in my kitchen. I make them at least twice a week, and they never fail to satisfy my cravings for something delicious and nutritious. The best part? You can make them in just 3 minutes!

Here’s why you’ll fall in love with these quark pancakes and how to make them.

Why Quark Pancakes Without Flour?

Traditional pancakes are usually made with flour, but if you’re looking for a gluten-free or low-carb alternative, quark pancakes are a great option. Quark, a soft, creamy cheese similar to Greek yogurt, provides a rich texture and adds a mild tangy flavor to the pancakes. By replacing the flour with quark, you not only make the pancakes more protein-packed but also cut down on the carbs, making them a great choice for those on a keto or low-carb diet.

Additionally, since there’s no flour in the recipe, you can whip these pancakes up in no time—perfect for busy mornings when you still want something healthy and satisfying.

Ingredients:

  • 1 cup of quark (approximately 250g)
  • 2 large eggs
  • 1 tablespoon of sweetener (honey, stevia, or sugar)
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking powder
  • Pinch of salt
  • Butter or oil for frying

Instructions:

  1. Whisk the Ingredients: In a mixing bowl, crack the eggs and whisk them together with the quark, sweetener, vanilla extract, baking powder, and salt until smooth and well combined. The batter will be thick, but don’t worry—that’s normal.
  2. Heat the Pan: Heat a non-stick frying pan over medium heat and add a small amount of butter or oil.
  3. Cook the Pancakes: Drop spoonfuls of the batter into the hot pan, forming small pancakes. Cook for about 1–2 minutes on each side until they are golden brown and slightly crispy on the edges. Flip carefully to avoid