Fluffy Almond Flour Berry Pancakes

1.In a mixing bowl, combine the almond flour, baking powder, and salt. Mix well to ensure there are no lumps.

2.In another bowl, whisk together the eggs, low-fat quark, stevia, and vanilla extract until smooth and well combined.

3.Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

4.Fold in the frozen raspberries and blueberries gently into the batter.

5.Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil if necessary.

6.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

7.Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

8.Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.