A pancake cake with minimal carbs but plenty of protein.
Soak the quinoa for at least 3–4 hours. I let it soak overnight.
Rinse the quinoa, add water (250 g) and seasonings, then blend everything into a smooth mixture.
Grate the carrot on a fine grater and add it to the dough.
Heat a frying pan (20 cm in diameter), lightly grease it with oil, pour one portion of batter into the pan and carefully spread it evenly across the surface using a spoon. Cook the pancakes on both sides over a medium heat.
Grate the eggs, carrots, and cheese on a fine grater.
Chop the herbs and mince the garlic. Mix everything with the quark. Add salt and spices to taste.
First, preheat the oven to 180 °C.
Weigh the prepared cheese salad and divide its net weight by 7 (the number of pancakes) to determine the amount of filling to put on each pancake.
Place the first pancake on the base, which can go in the oven (for safety, I also placed a metal pastry ring around it).
Spread the prepared cheese mixture onto the pancake. Use a small cake fork to smooth out the mixture and press it down slightly.
Repeat the same process with the remaining pancakes.
Place the pancake cake in the oven for 10–15 minutes.
Finished product weight 1434
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
