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🍳 Low-Carb Pancakes

319 kcal · 30 min · 4 servings

Ingredients

• 65 g almond flour
• 25 g soy flour
• 15 g flaxseed meal (1 tbsp)
• 1 pinch salt
• 20 g erythrit powdered sugar (2 tbsp)
• 1 level tsp baking powder
• 4 eggs (size M)
• 350 ml buttermilk
• 0.5 tsp zest of one organic lemon
• 250 g quark (20% fat)
• 150 g mixed berries
• 2 tbsp rapeseed oil

Instructions

1. 1. Mix the flours with salt, erythritol, and baking powder in a bowl.
2. 2. Add the eggs and buttermilk and whisk everything well.
3. 3. Let the batter rest for 5 minutes to swell.
4. 4. Rinse the lemon under hot water and pat it dry.
5. 5. Grate the lemon zest finely.
6. 6. Mix the lemon zest with the quark and 3 to 4 tablespoons of water.
7. 7. Wash the berries and remove any bad spots.
8. 8. Gently pat the berries dry.
9. 9. Place the berries and the quark mixture separately in the refrigerator.
10. 10. Heat some oil in a large non-stick pan.
11. 11. Place 2 tablespoons of batter for one pancake into the hot fat.
12. 12. Fry the pancakes over medium heat for about 3 to 4 minutes.
13. 13. Turn the pancakes once carefully, as they may tear easily.
14. 14. Fry the remaining batter in small portions into pancakes.
15. 15. Serve the finished pancakes with the berries and quark.
16. 16. Dust the pancakes with erythritol powdered sugar if desired.
17. 17. Serve the pancakes immediately.

Nutrition per serving

• kcal: 319
• Protein: 28 g · Fett/Fat: 17 g · Carbs: 10 g