Gluten-free, low-carb quark pancakes

Ingredients

• 2eggs
• 100 mlquark, flavoured or plain
• 1 tsp (5 ml)baking powder
• 1 tsp (5 ml)Lindroos psyllium or an equivalent light, powdered psyllium
• about 15 gvanilla protein powder
• 1 tbsp (15 ml)unflavoured coconut oil, for frying (oil makes them crispest)

Instructions

1. 1

   Whisk the eggs

   Whisk the eggs until fluffy, then whisk in the remaining ingredients.

2. 2

   Fry the pancakes

   Heat the coconut oil in a frying pan, then reduce the heat to 50% of its setting. Spoon roughly ½ dl of batter into the pan for each pancake and fry for about 5 minutes on each side, turning them carefully.

What are quark pancakes?

These are small Swedish-style pancakes, or plättar, made with quark rather than a conventional flour-based batter. This version uses psyllium and protein powder to give the egg-and-quark mixture enough body to cook as individual pancakes.

The method is straightforward: whip air into the eggs, mix in the other ingredients and cook slowly. That gentle heat helps the centres set before the outsides become too dark.

Nutrition and macros by portion

The nutrition label shows one serving as written: 99 calories, 9g protein, 2g carbs, 6g fat.

The eggs, quark and vanilla protein powder provide most of the protein, while the eggs and coconut oil account for most of the fat. Carbohydrates are likely to come mainly from the quark and protein powder, particularly if the quark is flavoured; serve with fruit for a balanced plate.

Choosing the ingredients

Quark: either flavoured or plain works. Flavoured quark will make the pancakes sweeter, while plain quark leaves more room to add sweetness or toppings at the table.

Psyllium and protein powder: use finely powdered psyllium so it distributes through the batter, and measure the protein powder by weight for consistency.

Whip and mix gently

Fluffy eggs: whisk the eggs until visibly airy before adding anything else. This is the recipe’s main source of lightness, since there is no flour in the batter.

Even batter: whisk in the remaining ingredients until combined, then cook without unnecessary delay so the psyllium does not make the mixture overly thick.

Cook them slowly

Steady heat: after heating the pan and oil, lower the heat to half its setting as instructed. The pancakes need time to cook through, so resist turning the heat up to hurry them along.

Careful flipping: allow about 5 minutes per side and use a thin spatula to turn each pancake gently. They are delicate while the centres are still setting.

Check the texture

The pancakes are ready when both sides are golden and the centre feels set rather than wet. Cooking time can vary with the pan and the size of each pancake, so check one before removing the whole batch.

The recipe describes the result as crispest when fried in oil. For a softer finish, take them out as soon as they are cooked through rather than leaving them in the pan.

Serve them warm

Enjoy the pancakes warm, with berries or a spoonful of extra quark if you like. Fresh fruit adds a bright contrast to the mild, creamy batter.

For a more substantial plate, pair them with fruit and a little yoghurt or quark. Keep toppings separate until serving so the pancakes retain their fried edges.

Recipe notes & tips

• Whisk the eggs until fluffy before adding the other ingredients.
• Use a non-stick pan to make the delicate pancakes easier to turn.
• Measure each pancake with roughly ½ dl of batter so they cook at a similar rate.
• Keep the heat at half its setting after warming the pan and oil.
• Turn the pancakes carefully after about 5 minutes on the first side.

Variations

• Use plain quark: add your preferred sweet topping at the table.
• Use flavoured quark: choose a flavour that works well with vanilla protein powder.
• Serve with berries: add fresh berries for a fruity contrast.
• Add cinnamon: whisk a little into the batter for a warmer flavour.
• Choose a topping: finish with extra quark or yoghurt for a creamier serving.

Common mistakes to avoid

• Skipping the egg-whisking: the pancakes may be denser; whisk until the eggs look fluffy first.
• Using high heat throughout: the outside may brown before the centre sets; reduce the heat to 50% after warming the pan.
• Making oversized pancakes: they are harder to flip; use roughly ½ dl of batter per pancake.
• Turning too soon: a soft centre can break apart; allow about 5 minutes per side and flip gently.
• Using coarse psyllium: it may not blend evenly; choose a light, finely powdered form.

How to store

Cool leftovers and refrigerate them in a sealed container for up to 2 days. Reheat gently in a frying pan over low heat until warmed through.

Frequently asked questions