Recipe description
July 8, 2026
Carrot potato pancakes with quark
Carrot-Potato Pancakes with Quark: fiber-friendly and gut-supportive breakfast.
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from carrots and potatoes.
- Includes dairy-protein from quark for satiety.
- Colorful vegetables and polyphenols support plant diversity.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Carrot
2
piece
Potato
2
piece
Quark, low fat
250
gram
Flour
50
gram
Egg
1
piece
Salt
1
teaspoon
Pepper
1
teaspoon
Oil, olive
2
tablespoon
Instructions
1
Grate the carrots and potatoes into a large bowl.
2
Add the flour, egg, salt, and pepper to the bowl and mix until well combined.
3
Heat olive oil in a skillet over medium heat.
4
Scoop portions of the mixture into the skillet and flatten to form pancakes.
5
Cook for 3-4 minutes on each side or until golden brown.
6
Serve warm with a dollop of quark on top.
More Recipes For Your Gut
Nutrition
350 kcal
Calories
20 g
Protein
40 g
Carbohydrates
6 g
Fiber
5 g
Sugar
12 g
Fat
6 g
Saturated fat
0.9 g
Salt
FAQ
Can I make these carrot-potato pancakes vegan by omitting quark or eggs?
Yes. Substitute quark with a thick plant-based yogurt or silken tofu blended with a little lemon, and use an egg replacer or 1–2 tablespoons ground flaxseed + water to bind.
Are these gluten-free?
Not inherently gluten-free. Use a gluten-free flour blend or a gluten-free binding option (like cornstarch or rice flour) to replace regular flour.
How should I store leftovers and reheat them?
Store in an airtight container in the fridge for 1–2 days. Reheat in a hot skillet or oven to restore some crispness.
How can I adapt this for dairy-free or lactose-free diets?
Use a plant-based quark alternative or thick dairy-free yogurt, and a vegan binder. Serve with dairy-free toppings if desired.
What are the health benefits of this recipe?
Carrots add fiber and polyphenols; potatoes supply energy-rich carbs; quark provides protein. The dish combines fiber, protein, and vegetables for balance.
Can I freeze these pancakes?
Yes. Freeze unfried pancakes layered with parchment, then reheat in a skillet or oven. They may be less crisp than fresh.
How can I get them crispy on the outside and soft inside?
Cook in a hot, lightly oiled pan, press lightly to flatten, avoid overcrowding, and dry any excess moisture from the vegetables.
What are good serving ideas?
Serve with quark or dairy-free yogurt, fresh herbs, a simple salad, applesauce, or a dollop of sour cream.
What allergens should I note?
Contains dairy (quark) and eggs (if used). If flour is used, gluten may be present. Check labels or substitute as needed.
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