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–+ servings

Quark Pancakes with Cinnamon Berry Compote

Feather-light Quark pancakes with a golden crust and a warm, cinnamon-kissed berry compote that pools into every fold.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: German
Servings: 2 servings
Calories: 290kcal

Ingredients

  • 250 g full-fat Quark (or ricotta)
  • 3 large eggs separated
  • 3 tbsp almond flour
  • 1 tbsp coconut flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • Butter for frying
  • 100 g blueberries
  • 100 g raspberries
  • 1/2 tsp cinnamon
  • 2 tbsp erythritol

Instructions

  • Separate eggs. Whip egg whites to stiff peaks. Set aside.
  • Mix Quark, egg yolks, almond flour, coconut flour, vanilla, baking powder, and salt until smooth.
  • Gently fold egg whites into batter in three additions — keep it airy.
  • Heat butter in a non-stick pan. Drop 2 tbsp batter per pancake, cook 2–3 min per side until golden.
  • For compote: simmer berries with erythritol and cinnamon for 5 min until jammy. Serve over pancakes.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 18g | Fat: 20g | Fiber: 3g
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