Quark & Banana Pancakes

📝 Ingredients

• 1 very ripe banana (120 g peeled)
• 200 g fromage frais, 0% fat
• 2 eggs
• 80 g rolled oats
• 20 g vanilla protein powder (whey)
• 1 tsp baking powder (5 g)
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 1 tsp neutral oil (rapeseed or sunflower)
• 100 g strawberries
• 2 tsp honey
• 10 g flaked almonds

🍴 Utensils

• Blender or stick blender
• Large non-stick frying pan
• Ladle
• Spatula
• Kitchen paper
• Knife

📖 Steps

1. Blend the oats on their own for 30 seconds until you have a fine flour. This replaces the white flour: if large pieces remain, the pancakes will be denser and won't hold together as well.
2. Add the banana in pieces, the quark, eggs, protein powder, baking powder, cinnamon and salt. Blend for 30 seconds to 1 minute, until you have a smooth, thick batter that coats the spoon.
3. Leave the batter to rest for 5 minutes: the oats absorb the liquid and the batter thickens a little more. Meanwhile, hull the strawberries and cut them into quarters.
4. Heat the frying pan over a medium heat and dry-toast the flaked almonds for 1 to 2 minutes, stirring, then set aside. Turn down to medium-low and grease the pan with oiled kitchen paper: over a high heat, the pancakes brown before they're cooked through.
5. Pour a small ladle of batter (about 3 tbsp) per pancake, forming 10 cm rounds. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look dry and matt.
6. Slide the spatula well underneath and flip with a confident movement, then cook for 1 to 2 minutes on the second side until golden. Re-grease the pan with the kitchen paper between batches. You should get about 8 pancakes.
7. Serve the pancakes stacked, topped with strawberries, toasted almonds and a drizzle of honey. They're more delicate than classic pancakes: let them rest for 1 minute before handling.