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Whisk together the eggs and quark. Stir in the remaining ingredients for the pancake. The chopped almonds add a bit of crunch and texture. Let the mix sit for about 10 minutes to soak. You will get a thick batter. In a large pan over medium heat, melt about half the ghee. You can also use coconut oil or butter. Add the batter and evenly spread it out with a spoon or spatula. Cover the pan with a lid and let it cook for about 10 to 15 minutes. A solid, golden-brown base should have formed. Test that you can lift the pancake with a spatula. Quarter the pancake, then flip each quarter individually. Don't worry if the pancake tears in places, you'll be tearing it into pieces in the end, after all. Add the remaining ghee in a bunch of places and let it melt. Slightly lift the pancake quarters, so that the ghee can spread. Cover the pan with a lid again and let cook for another 10 to 15 minutes. Now cut or tear the fluffy pancake into chunks with a spatula. Serve warm, dusted with some powdered sweetener. Enjoy by itself or with some fresh berries or apple sauce.
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