Flavorful Diet Breakfast

Pancakes with Raspberry Quark

4.75
Average: 4.8 (4 votes)
(4 votes)
Pancakes with Raspberry Quark

Pancakes with Raspberry Quark - A sweet classic, which goes down great.

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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
340
calories
Calories

Healthy, because

Even smarter

Nutritional values

Like all berries, raspberries score points with plenty of anthocyanins. These natural plant dyes shine with their antioxidant effect: in our body they bind harmful free radicals and thus protect our cells from damage. But that's not all: anthocyanins are also said to have other effects: they are said to improve visual processes, have anti-inflammatory and vascular-protective properties.

You can buy local raspberries from June to August; out of season you can use frozen berries or you can taste pancakes with apricots, plums or grapes.

1 serving contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein20 g(20 %)
Fat7 g(6 %)
Carbohydrates48 g(32 %)
Sugar added8 g(32 %)
Roughage3.5 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate58 μg(19 %)
Pantothenic acid1.5 mg(25 %)
Biotin16.5 μg(37 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C15 mg(16 %)
Potassium430 mg(11 %)
Calcium215 mg(22 %)
Magnesium44 mg(15 %)
Iron1.7 mg(11 %)
Iodine18 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids3.1 g
Uric acid27 mg
Cholesterol118 mg

Ingredients

for
6
Ingredients
3 eggs
250 grams Pastry flour
2 teaspoons Baking powder
350 milliliters
5 tablespoons Maple syrup (75 g)
300 grams Raspberries (frozen or fresh)
1 pinch salt
1 tablespoon butter (15 g)
400 grams Quark
150 grams Yogurt (low-fat)
1 tablespoon lemon juice
How healthy are the main ingredients?
RaspberryMaple syrupeggsalt

Preparation steps

1.

For the pancakes, separate eggs and refrigerate whites. Mix flour, baking powder, milk, 2 tablespoons syrup and egg yolks until smooth and let rest 15 minutes. Meanwhile, thaw frozen raspberries or rinse fresh raspberries. Beat egg whites with 1 pinch of salt until stiff and fold into batter.

2.

Heat some butter in a pan. pour in a tablespoon of batter and cook until golden brown over medium heat, about 1-2 minutes on each side. Cook all batter is used, making about 12 pancakes. Keep pancakes warm in the oven at 80 ° C (approximately 175 ° F).

3.

For the raspberry topping, mix quark with 1 tablespoon maple syrup. Mix in yogurt. Set aside some raspberries for garnish and crush the rest with a fork. Stir in lemon juice and mashed raspberries to quark mixture.

4.

Place 1 pancake each on six plates. Spread raspberry cream on top and cover with a second pancake.  Garnish with remaining raspberries and drizzle with remaining maple syrup to serve.