These Blueberry Pancakes with Quark and Wheatgerm are healthy and so easy to make you can enjoy them everyday – they make a great Sunday brunch item too!
BLUEBERRY PANCAKES WITH QUARK AND WHEATGERM
This Blueberry Pancakes with Quark and Wheatgerm recipe came about as a result of a conversation with a friend I had the other day. She told me her two boys love blueberry pancakes but she is struggling to find a reliable, healthy pancake recipe.
I hope this recipe is what she is looking for. It has no added sugar and is very low in fat (quark is actually fat free). I’ve also used wheatgerm, which is rich in folic acid and Vitamin E. There is no need to use an electric mixer and the pancakes are ready in minutes. Once the batter is ready it is important to cook the pancakes straight away to prevent the blueberries from thawing. Enjoy!
I am sharing this easy pancakes recipe with This Is How We Roll Link Party.
- 2/3 cup flour a little less than a cup
- 2 heaped tablespoons wheatgerm
- 1 teaspoon baking powder
- 2 eggs
- 4 heaped tablespoons quark
- 1/2 cup semi-skimmed milk
- 1 cup frozen blueberries
- Vegetable oil for frying use about 1 tablespoon per batch
- Optional: a little icing sugar for sprinkling or maple syrup for drizzling
In a bowl combine the flour, baking powder and wheatgerm. In a separate bowl whisk together the eggs and quark, then add the milk. Gradually add the dry mixture using a whisk to create a smooth batter (this takes seconds).
Fold in the blueberries. Heat up a little oil in a non-stick frying pan, spoon the batter onto the pan and fry on low-medium heat for about 2 minutes on each side. Yields about 18 pancakes.
If you make this recipe don’t forget to let me know how it turned out for you! Your feedback is important to me. Thanks!
Pin to make later!
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