Low-Fat Quark Pancakes
Fluffy pancakes with 30 grams of protein per serving, without protein powder, made only from quark, egg, and rolled oats.
- Preparation
- 12 min
- Cook/bake time
- 12 min
- Total
- 24 min
- Difficulty
- Easy
- Calories
- 543 kcal
- Servings
- 2
- Prep
- 12 min
- Cooking & baking
- 12 min
Fluffy pancakes with 30 grams of protein per serving, without protein powder, made only from quark, egg, and rolled oats. The trick is to whip the egg whites separately: low-fat quark is heavy and would otherwise pull the batter into a dense flatbread. This way they become airy instead of rubbery, which is the most common complaint against protein pancakes.
Why this works
Low-fat quark consists of around twelve percent casein, a protein that becomes firm when heated and binds water, which is exactly why these pancakes stay moist where a pure flour batter dries out. However, the same casein is also the reason for the notorious rubbery texture: it forms a dense network that traps hardly any air. Stiffly beaten egg whites solve this because their proteins have already formed a stable foam structure before the quark is added, so the whipped air bubbles survive the folding process and expand in the pan. If the egg whites are simply stirred in, their proteins denature without a foam structure, and the result is dense.
Step-by-step instructions
- 1
Separate the eggs
Separate the eggs carefully, as even a drop of yolk in the egg white prevents it from becoming stiff because the fat in it disrupts foam formation. Whip the egg whites with the pinch of salt until stable peaks hold.
- 2
Mix the quark base
Mix the low-fat quark, egg yolk, rolled oats, baking powder, and vanilla extract into a smooth mass. It is quite firm, which is correct. Let it stand for five minutes so the rolled oats absorb water and the batter becomes smoother.
- 3
Fold in the egg whites
Fold the egg whites in two portions with a spatula by cutting through the mass from bottom to top. Do not stir, as every circular motion destroys the air bubbles that make all the effort worthwhile. A few white streaks are allowed to remain.
- 4
Bake over medium heat
Heat a little butter in a non-stick pan over medium heat and place mounds of about two tablespoons into it. Cover the pan and bake them for three minutes, turn them carefully, and bake them for another two minutes. Too high heat browns the outside while liquid quark still sits inside.
Our best tips
- The batter must be thicker than classic pancake batter. It should fall from the spoon, not flow, and if it turns out too thin, it can be saved with another tablespoon of rolled oats.
- Put the lid on when baking. The trapped steam cooks the top as well, so the pancakes are cooked through before the bottom gets too dark.
- Do not make them too big. Quark batter has little structure, and from a diameter of about ten centimeters, the pancakes tear when turned.
Tasty variations
With protein powder
Add 40 g of neutral protein powder and reduce the rolled oats to 50 g. This brings the portion to over 40 g of protein but makes the batter drier, so add a splash of milk.
Savory
Omit the vanilla, and instead fold in chives, pepper, and 60 g of grated cheese. This fits as a side dish to salad and has hardly any carbohydrates.
Nutrition facts
| Calories | 543 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 35 g |
| – of which sugar | 12 g |
| Fat | 20 g |
| Fiber | 4 g |
Where the 543 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
How many calories do low-fat quark pancakes have?
Around 545 kcal per serving for two servings, with a good 50 g of protein. The ratio is the point: classic pancakes come to about 10 g of protein with a similar calorie count.
Why do my protein pancakes get rubbery?
Because the egg white was stirred in instead of whipped separately. The casein in the quark forms a dense network, and without pre-made beaten egg whites, no air is trapped in it.
Can I prepare them in advance?
Yes, once baked they keep for two days in the refrigerator and can be frozen. Baked in the toaster they become firm again, and in the microwave they stay soft.
Does it also work without rolled oats?
Yes, with 40 g of flour or ground almonds. However, the rolled oats bind more water without greatly increasing the carbohydrates, and they additionally provide dietary fiber.
Comments & ratings(0)
Sign in to rate and comment on this recipe.
You might also like
BreakfastSkyr Bowl
Icelandic Skyr with berries, nuts and honey: 25 grams of protein in a bowl that is ready in four minutes.
BreakfastHomemade Protein Shake
30 grams of protein from real food. This is a shake that keeps you full instead of leaving you hungry again after twenty minutes.
BreakfastHigh-Protein Porridge
Porridge with 25 grams of protein without the protein powder clumping, the timing is crucial.