Name: Thick Whole-Wheat Pancakes with Mild Apple-Quark Dip
Total time: 30 min
Yield: 4

A comforting meal for your belly

Towards the end of pregnancy, space in your belly often becomes tight. Many women feel full much quicker or experience heartburn during this phase. These thick whole-wheat pancakes are a wonderful way to treat yourself. They provide valuable fiber from the whole grains and fresh protein from the quark, without overloading your stomach.

Ingredients for 2 to 3 portions

For the pancakes:

200 g whole-wheat spelt flour
250 ml pasteurized milk
2 eggs (medium)
1 teaspoon baking powder
A small pinch of salt
A little canola oil or butter for frying

For the apple-quark dip:

250 g quark (made from pasteurized milk)
1 ripe apple
1 tablespoon maple syrup or agave nectar
A small pinch of cinnamon

Preparation

Place the whole-wheat spelt flour, milk, eggs, baking powder, and salt into a bowl.
Whisk everything together until you have a smooth, rather thick batter.
Let the batter rest for about ten minutes.
Meanwhile, wash and finely grate the apple.
Mix the grated apple with the quark, maple syrup, and a little cinnamon.
Heat a little oil or butter in a non-stick pan over medium heat.
Use two tablespoons of batter per pancake and fry small, thick pancakes until golden brown on both sides.
Serve the warm pancakes together with the fresh apple-quark dip.

Good to know

Whole-wheat flour absorbs a bit more liquid than white flour. If the batter seems too thick after resting, simply stir in a small splash of extra milk. The finished pancakes store beautifully in the fridge and can be quickly reheated in the pan or microwave the next day. This gives you a convenient little snack ready to go.

When things feel difficult

If you are dealing with heartburn or feeling full quickly, it is often more comfortable to eat several small portions throughout the day. You can easily cook the batter in small batches and enjoy just one or two pancakes at a time. If your stomach is very sensitive, simply leave the cinnamon out of the dip, as mild flavors are often easier to tolerate.

A gentle reminder

If you are unsure about which foods are best for you when experiencing strong pregnancy symptoms, please consult your OB/GYN or midwife.

A comforting meal for your belly

Ingredients for 2 to 3 portions

For the pancakes:

200 g whole-wheat spelt flour

250 ml pasteurized milk

2 eggs (medium)

1 teaspoon baking powder

A small pinch of salt

A little canola oil or butter for frying

For the apple-quark dip:

250 g quark (made from pasteurized milk)

1 ripe apple

1 tablespoon maple syrup or agave nectar

A small pinch of cinnamon

Preparation

Place the whole-wheat spelt flour, milk, eggs, baking powder, and salt into a bowl.

Whisk everything together until you have a smooth, rather thick batter.

Let the batter rest for about ten minutes.

Meanwhile, wash and finely grate the apple.

Mix the grated apple with the quark, maple syrup, and a little cinnamon.

Heat a little oil or butter in a non-stick pan over medium heat.

Use two tablespoons of batter per pancake and fry small, thick pancakes until golden brown on both sides.

Serve the warm pancakes together with the fresh apple-quark dip.

Good to know

When things feel difficult