Coconut Pancakes with Raspberries

Summary

Ingredients

• 250 g flour
• 2 teaspoons baking soda
• 2 egg (s)
• 4 tablespoon sugar
• 250 ml coconut milk
• 100 ml milk
• 500 g raspberries, fresh
• 750 g low-fat quark
• 1 lime (s), the juice it
• maple syrup

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Instructions

1. For the pancake batter, put the flour and baking powder in a bowl and mix. Mix in the eggs and 2 tablespoons of sugar. Add the coconut milk while stirring. Cover and let the dough soak for 30 minutes.
2. Wash the raspberries for the filling. Puree 100 g of it and chill the rest. Mix the low-fat quark, the remaining sugar and lime juice into a mixture and then mix in the raspberry puree.
3. Bake the pancakes in portions in a pan. Fill with the raspberry quark and decorate the raspberries. Drizzle with maple syrup as needed and serve immediately.