Buckwheat pancakes with quark and blueberries

Whisk the eggs with half of the quark, the cinnamon and the vanilla extract. Sift the buckwheat flour over the mixture and stir until smooth and fairly thick. Let it stand for five minutes so the flour absorbs the liquid.

Heat the coconut oil in a frying pan over medium-high heat. Scoop three small pancakes into the pan and fry them for two minutes until bubbles appear on the surface. Flip them and fry for another minute. Buckwheat is naturally gluten-free and contains more protein and fibre than wheat flour.

Stack the pancakes on a plate, top with the remaining quark and scatter the blueberries over. This gives you a breakfast that feels like a treat but keeps your blood sugar nice and stable.