Vanelja's easy protein pancakes

Recipe

Gluten-free, sugar-free

Makes about 8 pancakes

Pancakes:
2 dl oat flour (you can easily make this by blending oat flakes into flour)
2 tbsp vanilla-flavored or unflavored protein powder
2 eggs
2 tbsp mild olive oil
2 dl almond milk
Oil for cooking (e.g. spray olive oil)

Add all ingredients to a blender and blend until smooth. Alternatively, whisk together in a bowl. Let the batter rest for 10 minutes. Add a little more liquid if the batter thickens too much.

Heat the Royal Pearl frying pan over medium heat and lightly spray with oil. Pour about ½ dl batter onto the pan and spread it slightly with the back of a spoon. Cook for about 2 minutes, until the surface is set and the bottom is golden brown. Flip and cook the other side quickly. Avoid overcooking to keep the pancakes moist and tender.

Filling:
2 dl vanilla quark
2 dl whipped cream
Juice of half a lemon
Blueberries
Fresh dates, chopped into small pieces
Almond butter
Chopped hazelnuts

In a bowl, mix the vanilla quark and whipped cream together. Stir in the lemon juice.

Fill the pancakes with the quark and cream mixture, blueberries, and chopped dates. Drizzle with almond butter and sprinkle some chopped hazelnuts on top.

Enjoy!