Pancakes with banana and blueberries

Ingredients for 2 servings:

• 2 m.-sized eggs
• 1 pinch of salt
• 50 g almond flakes
• 3 tbsp coconut blossom sugar
• 50 g butter
• 150 g whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 175 ml milk
• 1 tsp vanilla powder
• 70 g low-fat curd cheese
• 2 bananas, ripe
• 50 g blueberries
• some fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Set the egg whites aside. Briefly toast the flaked almonds in a pan and set aside. Blend the egg yolks with the coconut sugar and softened butter using a mixer until light and creamy. Then add the flour, baking powder, baking soda, milk, vanilla powder and quark to the egg and butter mixture and mix to form a batter. Fold the egg whites into the batter. Cut the banana into pieces and add to the batter. Heat a pan and fry the batter, tablespoon at a time, in a little oil. Add the washed blueberries and flaked almonds to the pancakes and turn them over. Be careful when frying, as the pancakes can quickly become brown.