Protein pancake

These are a high-protein, incredibly filling breakfast designed for both texture and taste. By using 6 eggs and 300g of Quark, you get a dense, moist interior that avoids the typical dryness of protein powder. The regular flour and baking powder provide just enough structure to keep them fluffy, making them feel like a gourmet meal rather than a basic fitness snack.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk Wet: Mix eggs, quark, and melted butter in a large bowl until smooth.

Step 2

Mix Dry First: In a separate smaller bowl, stir the baking powder thoroughly into the flour and protein powder before adding to the wet mix. This prevents the baking powder from clumping and ensures the pancakes rise evenly.

Step 3

Combine: Fold the dry ingredients into the wet bowl. Stir until just combined—do not overmix.

Step 4

Rest: Let the batter sit for 5 minutes to allow the baking powder to activate with the quark.

Step 5

Cook: Use a non-stick pan on medium-low heat with a little oil or butter.

Step 6

Flip: Pour the batter, wait for bubbles to form and edges to look dry, then flip gently.