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.
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.
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.