Sugar-Free Palacinka s Tvarohem
Indulge in a guilt-free treat with this Sugar-Free Palacinka s Tvarohem recipe, a healthier take on the beloved Czech-style pancakes filled with creamy goodness. Featuring wholesome whole wheat flour and a velvety quark cheese filling sweetened with sugar-free alternatives, this recipe is perfect for anyone seeking a lighter dessert option. The delicate lemon zest adds a refreshing citrus note, while the Greek yogurt enhances the filling’s luxurious texture. Easy to prepare in just 35 minutes, these warm, golden palacinkas are ideal for a cozy breakfast, brunch, or dessert. Serve them garnished with fresh berries or a dash of extra lemon zest for a burst of color and flavor. This refined recipe is a celebration of simple ingredients, health-conscious cooking, and European culinary tradition.
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Recipe Information
Ingredients
- 150 grams Whole wheat flour
- 2 Large eggs
- 300 ml Milk
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 20 grams Butter
- 250 grams Quark cheese
- 1 teaspoon Lemon zest
- 2 tablespoons Sugar-free sweetener (e.g., erythritol, stevia)
- 100 grams Greek yogurt
Instructions
In a large mixing bowl, whisk together the whole wheat flour and a pinch of salt.
Make a well in the center and add the eggs. Start whisking from the center, gradually incorporating the flour.
Slowly add the milk while whisking to form a smooth batter.
Stir in 1 teaspoon of vanilla extract.
Heat a non-stick pan over medium heat and lightly grease with a small amount of butter.
Pour a ladle of batter into the pan, tilting the pan to spread the batter thinly across the surface.
Cook for about 1-2 minutes until the edges start to lift; flip and cook the other side for 30-45 seconds. Remove from the pan and keep warm. Repeat with remaining batter.
In a mixing bowl, combine the quark cheese with lemon zest, sugar-free sweetener, and Greek yogurt. Mix until smooth and creamy.
Place a cooked pancake on a plate, spoon a generous amount of the quark filling onto one side, and fold or roll the pancake around the filling.
Repeat with the remaining pancakes and filling.
Serve warm, optionally garnished with fresh berries or a sprinkle of additional lemon zest.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 28.9 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 777 mg | 60% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
