These high protein lemon & blueberry pancakes are a delicious & nutritiously balanced start to the day using quark. Quark is a high protein & high calcium alternative to cottage cheese which blends seamlessly into the batter! Combined with lemon & blueberries these pancakes make for a balanced, treat-like breakfast that supports muscle repair, satiety & blood sugar regulation!

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 8 large pancakes | time: 20 mins

Ingredients:

• 1 cup Bobs Red Mill 1:1 gluten-free flour
• 1 cup Mungalli Quark
• 1/2 cup almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 egg
• 1 tbsp coconut sugar
• 1 organic lemon, zest & juice
• 1 cup frozen blueberries
• 1 tsp extra virgin olive oil

Method:

1. In a large bowl, add flour, quark, milk, egg, baking powder, vanilla, lemon zest & juice & whisk until well combined. Add frozen blueberries & gentle stir through. Your batter will get thicker due to the coldness of the berries but as you cook, it will thin again.

2. Heat a frying pan over medium heat with olive oil. Place two heaped tablespoons on the pan & smooth down to create a pancake. Allow to cook for 3 minutes or until golden & then flip.

3. Serve warm with yoghurt, berries & maple syrup.