These high protein lemon & blueberry pancakes are a delicious & nutritiously balanced start to the day using quark. Quark is a high protein & high calcium alternative to cottage cheese which blends seamlessly into the batter! Combined with lemon & blueberries these pancakes make for a balanced, treat-like breakfast that supports muscle repair, satiety & blood sugar regulation!
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 8 large pancakes | time: 20 mins
Ingredients:
- 1 cup Bobs Red Mill 1:1 gluten-free flour
- 1 cup Mungalli Quark
- 1/2 cup almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp coconut sugar
- 1 organic lemon, zest & juice
- 1 cup frozen blueberries
- 1 tsp extra virgin olive oil
Method:
- In a large bowl, add flour, quark, milk, egg, baking powder, vanilla, lemon zest & juice & whisk until well combined. Add frozen blueberries & gentle stir through. Your batter will get thicker due to the coldness of the berries but as you cook, it will thin again.
- Heat a frying pan over medium heat with olive oil. Place two heaped tablespoons on the pan & smooth down to create a pancake. Allow to cook for 3 minutes or until golden & then flip.
- Serve warm with yoghurt, berries & maple syrup.
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