Go Back
- Quark cheese and alternatives: Quark is the star here. It gives these pancakes a rich, creamy texture. If you can’t find quark, Greek yogurt works well too. Both options keep the carbs low. - Eggs and sweeteners: You’ll need 2 large eggs. They add protein and help the pancakes rise. For sweetness, I suggest erythritol, a low-carb sweetener. It gives just the right amount of sweetness without the sugar. - Flours and baking powder: We use 50g almond flour for a nutty taste and 30g coconut flour for extra texture. One teaspoon of baking powder adds fluffiness, making every bite light and airy. - Butter or coconut oil: Use butter or coconut oil for cooking. Both add a nice flavor and help prevent sticking. Just a small pat or drizzle is enough. - Salt and vanilla extract: A pinch of salt enhances the sweetness. One teaspoon of pure vanilla extract adds a lovely fragrance and depth to the pancakes. {{ingredient_image_2}} To make the batter, start by mixing the quark and eggs. I like to use a large bowl for this. Whisk them together until the mix is creamy and smooth. This step is key for a fluffy texture. Next, add the dry ingredients. Sift the almond flour, coconut flour, and baking powder into the bowl. This helps remove lumps. Then, stir in the erythritol, vanilla extract, and a pinch of salt. Mix everything until it is well combined. Now, gently fold the batter with a spatula. Be careful not to overmix; this can make the pancakes tough. Let the batter rest for 5 to 10 minutes. This lets the flours soak up moisture and thicken a bit. Preheat your skillet over medium heat. I use a non-stick skillet for easy flipping. Once the skillet is hot, add a small pat of butter or drizzle some coconut oil on it. This helps prevent sticking. Pour a ladleful of batter into the skillet for each pancake. About 1/4 cup works well. Cook for about 3 to 4 minutes. You’ll see bubbles forming on top and the edges will look set. Carefully flip the pancakes with a spatula. Cook for an additional 2 to 3 minutes until they turn a nice golden-brown. Repeat this with the remaining batter, adding more butter or oil if needed. Serve the pancakes warm. You can top them with low-carb delights. Fresh berries are a great choice. A dollop of whipped cream adds a nice touch too. I like to sprinkle a bit of powdered erythritol on top for extra sweetness. For plating, stack the pancakes high for a beautiful presentation. You can add a few more berries or a mint leaf on top for color. Enjoy your fluffy low-carb quark pancakes! To make the best fluffy pancakes, avoid overmixing the batter. When you mix too much, your pancakes can become tough. Just stir until the ingredients blend. It’s okay if a few lumps remain. Next, let the batter rest for 5-10 minutes. This gives the flours time to soak up moisture. This step helps your pancakes rise nicely. Choosing the best low-carb sweetener can change your pancakes. Erythritol is a great choice since it has no carbs and tastes sweet. You can adjust the sweetness to fit your taste. Start with one tablespoon, then taste the batter. If you want it sweeter, add more. Remember, sweeteners can vary in strength. Heat management is key for perfect pancakes. Preheat your skillet over medium heat. Too hot, and your pancakes can burn. Too cool, and they won’t cook through. Use a small amount of butter or coconut oil to coat the pan. This helps to avoid sticking and ensures even cooking. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form, then flip. Pro Tips Use Room Temperature Eggs: Ensuring your eggs are at room temperature helps them incorporate better into the batter, resulting in fluffier pancakes. Let the Batter Rest: Allowing the batter to rest for 5-10 minutes helps the flours absorb moisture, leading to thicker, more tender pancakes. Preheat the Pan: Make sure your skillet is adequately heated before adding the batter. This ensures even cooking and helps achieve a golden exterior. Experiment with Toppings: Enhance your pancakes with various low-carb toppings like nut butter, sugar-free syrups, or even a sprinkle of cinnamon for added flavor. {{image_4}} You can jazz up your pancakes with fun flavors. Adding spices like cinnamon gives warmth and sweetness. Just one teaspoon can change everything. For a treat, toss in chocolate chips or nuts. They add crunch and richness. Try dark chocolate for a low-sugar option. You can also mix in vanilla bean for more flavor. If you follow a vegan diet, don’t worry! You can substitute eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. For gluten-free options, use all almond flour or a gluten-free blend. This will keep your pancakes fluffy and light. Toppings can make your pancakes shine. Fresh fruits like strawberries or blueberries add color and flavor. In the fall, try sliced apples with cinnamon. For special occasions, consider whipped coconut cream. It’s light and fits the low-carb theme. You can even drizzle sugar-free syrup for that sweet touch. To keep your fluffy low-carb quark pancakes fresh, refrigerate them in an airtight container. They last about 3 days in the fridge. Make sure they cool down before sealing them. This helps to prevent moisture buildup. For reheating, simply place the pancakes in a microwave-safe dish. Heat them for about 20-30 seconds. If you want them crispier, pop them in a skillet for a minute on each side. This method keeps them warm and tasty. If you want to save some for later, freezing is a great option! Lay the pancakes flat on a baking sheet. Place them in the freezer for about 1 hour until they are firm. Once frozen, stack them with parchment paper in between. This prevents sticking. Store them in a freezer-safe bag, and they will last for up to 2 months. To thaw, take them out of the freezer and place them in the fridge overnight. For a quick option, you can use the microwave. Heat them for about 1 minute. After thawing, reheat them in a skillet for an even better texture. Enjoy your delicious pancakes anytime! Quark cheese is a fresh dairy product. It has a creamy texture and mild taste. You can find it in most grocery stores. It has lower fat and higher protein than yogurt. This makes it a great option for health-conscious eaters. Quark is rich in calcium, which is good for your bones. It also contains probiotics that support gut health. Using quark in pancakes adds moisture and richness. It helps create fluffy, soft pancakes. Quark also boosts the protein content, making these pancakes more filling. This means you can enjoy a tasty breakfast that keeps you satisfied longer. Yes, you can use other flours if needed. If you don’t have almond or coconut flour, try using oat flour or flaxseed meal. Both options work well and keep the pancakes low-carb. Just remember, different flours absorb liquid differently. You may need to adjust the liquid in your batter. Start with the same amount, then add a bit more if the batter is too thick. The goal is to achieve a smooth, pourable consistency. Absolutely! These pancakes are perfect for meal prep. You can make a big batch ahead of time. Just cook them as usual and let them cool. Store leftover pancakes in an airtight container. They will stay fresh in the fridge for about three days. For longer storage, you can freeze them. Place parchment paper between pancakes to prevent sticking. When you want to eat them, just reheat in the microwave or toaster. Enjoy a quick, healthy breakfast anytime! You now have a clear guide to making delicious pancakes with quark cheese. We covered main ingredients, cooking tips, and even variations for everyone. Whether you want low-carb, vegan, or gluten-free options, there’s a recipe for you. Remember to store leftovers properly for future meals. I hope these tips inspire you to get creative in the kitchen. Enjoy these pancakes any time of year!

Fluffy Low-Carb Quark Pancakes

Delicious and fluffy pancakes made with quark or Greek yogurt, perfect for a low-carb diet.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Low-Carb
Servings 2
Calories 250 kcal

Ingredients
  

  • 250 g quark (or Greek yogurt for a creamy alternative)
  • 2 large eggs, at room temperature
  • 50 g almond flour for a nutty flavor
  • 30 g coconut flour for added texture
  • 1 teaspoon baking powder for fluffiness
  • 1 tablespoon erythritol (or your favorite low-carb sweetener)
  • 1 teaspoon pure vanilla extract for fragrance
  • a pinch salt to enhance sweetness
  • Butter or coconut oil for cooking

Instructions
 

  • In a large mixing bowl, add the quark and the eggs. Using a whisk, blend the ingredients together until the mixture is smooth and fully combined, creating a creamy base.
  • Sift the almond flour, coconut flour, and baking powder into the bowl. This step helps to eliminate lumps. Next, stir in the erythritol, vanilla extract, and a pinch of salt until well integrated.
  • Gently mix the batter with a spatula until just combined, being careful not to overmix. Allow the batter to sit for 5-10 minutes. This resting period enables the flours to absorb moisture and the batter to thicken slightly for better pancakes.
  • Preheat a non-stick skillet or frying pan over medium heat. Once hot, add a small pat of butter or a drizzle of coconut oil to coat the surface evenly.
  • Pour a ladleful of batter onto the skillet for each pancake (about 1/4 cup). Cook for approximately 3-4 minutes, until bubbles form on the surface and the edges begin to appear set.
  • Carefully flip the pancakes using a spatula. Cook for an additional 2-3 minutes, until they achieve a lovely golden-brown color. Repeat this process with the remaining batter, adding more butter or oil as necessary to prevent sticking.
  • Serve the pancakes warm, topped with your choice of low-carb delights such as fresh berries, a dollop of whipped cream, or a light dusting of powdered erythritol for a touch of sweetness.

Notes

Allow the batter to rest for better texture.
Keyword breakfast, low carb, pancakes, quark