Hi everyone! How are you all doing?
I have two recipes to share with you today – both involving a new obsession: quark cheese!
The first is a recipe for banana cheesecake pancakes. These are super healthy and easy to make. Here are some of the nutritional stats:
- About 300 calories
- Over 6g fiber
- 11g natural sugar
- About 20g protein
- Low in cholesterol and sodium
- High in calcium, manganese, phosphorus, selenium
Pretty impressive, right? I guess the important thing, however, is how they tasted! I found these a little gummy and adequately sweet. My banana was overripe, which is the secret to pancake success! Don’t skimp on the toppings for these babies. 🙂
BANANA PROTEIN PANCAKES
Serves 1, makes 3 medium or 4 small pancakes
- 1/2 cup rolled or quick oats
- 1/2 banana
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 egg whites (I used 1 egg + 1 flax egg)
- 1/4 cup quark (about 50g)
- 1 tbsp unsweetened vanilla almond milk
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet (you can make 3 or 4). Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
- Serve with pancake toppings!
- Have a light and airy texture
- Are loaded with nutrition but don’t taste healthy (dry, chewy, bland, wheat-y)
- Melt in your mouth
- Have edges that caramelize slightly and get a little crispy
- Are very versatile and work with anything!
- Are so flavourful that maple syrup is 100% unnecessary (and this is coming from a Canadian syrup lover!)
I loved these so much that I made them again the next day, this time topped with homemade raspberry compote (fresh raspberries microwaved with maple syrup), blueberries, hemp hearts, coconut chips, and maple syrup.
- 320 calories
- 4g fiber
- 20g sugar
- 15g protein
- High in manganese, calcium, phosphorus, and selenium
- Under 260 calories
- 3g sugar
Fluffy “Ricotta” Pancakes
Serves 1, makes 2 or 3 pancakes
- 1 egg
- 1 tbsp sweetener (honey, maple syrup, coconut sugar, light brown sugar, etc.) – OPTIONAL
- 1/4 cup milk (I use unsweetened vanilla almond milk)
- 1/4 tsp vanilla extract
- 1/4 cup ricotta cheese or quark
- 1/4 cup flour (I use spelt flour)
- 1/4 tsp baking powder
- Pinch salt
- Pinch cinnamon
- Coconut oil, butter, or vegetable oil for cooking
- Pancake toppings to serve!
- Separate egg white from yolk. Put them into separate bowls.
- Beat egg whites to stiff peaks. You can use a stand mixer (I used the KitchenAid).
- Add sweetener, milk, vanilla, and ricotta/quark to egg yolk and whisk to combine.
- Whisk together flour, baking powder, salt, and cinnamon.
- Pour wet ingredients into dry ingredients and stir to just combine. Do not overmix.
- Add egg whites and fold gently.
- Let stand in the refrigerator for 20 minutes.
- Heat a pan over medium heat and trust with butter or oil. Cook pancakes and flip when bubbles form (about 2 minutes).
- Serve with maple syrup and desired toppings.
Whew! Writing this post is making me crave pancakes! I think I know what I’m having for breakfast tomorrow morning 😉 I think I’ll try adding some cocoa powder to make a fluffy chocolate cheesecake version – will update you guys soon. Have a wonderful week!