Spinach pancakes | Healthy lunch full of protein

Place all the batter ingredients – spinach leaves, eggs, salt, pepper, milk, and flour – into a blender and blend until smooth. Set the batter aside to rest and prepare the filling.

Prepare the filling by mixing the quark, chopped chives, salt, and 1 teaspoon of olive oil. Place the filling in the fridge to cool and start preparing the pancakes.

Pour the rested batter with a ladle onto a hot pan (Ø 20–25 cm); you can use olive oil, but the pancakes can also be fried dry. Simply fry each pancake over low heat on one side only for 3–3.5 minutes. You will know the pancake is done when it starts to release from the surface of the pan and large bubbles begin to form on it.