Gluten-free, fluffy pancakes

Ingredients for 2 servings:

• 1 large egg(s)
• 10 g vanilla sugar
• 75 g banana(s), ripe, mashed
• 50 g milk (1.5% fat)
• 50 g low-fat curd cheese
• 40 g buckwheat flour
• 7 g baking powder
• 1 pinch of salt
• some oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Separate the egg, then beat the egg whites until stiff, then set aside. Beat the egg yolks, sugar, and quark with a mixer until frothy, then add the milk and banana and mix briefly. Mix the flour, baking powder, and salt, fold in by hand, and finally carefully fold in the stiffly beaten egg whites. The beaten egg whites make the pancakes extra fluffy. Let the thick batter rest for about 15 minutes. Brush the pan with a little neutral oil and, over medium heat, add a large spoonful of batter. The batter should be enough for 10 small to medium-sized pancakes. The pancake will hold its own shape thanks to its thick consistency. Do not turn the uncooked pancake until air bubbles have formed. To turn, slide the spatula under the pancake with a quick, jerky motion, otherwise the pancake will lose its shape. One pancake (approx. 6.5 cm in diameter) has 35 kcal. Since the pancakes aren’t particularly sweet, you can spice them up with syrup or powdered sugar if you like. I like them best with sweet raspberries or strawberries. Tip: If you have a gluten intolerance, be sure to read the flour package carefully, as some packages will state “may contain traces of gluten.”