Add the quark, eggs, honey or maple syrup, and vanilla bean paste to a large mixing bowl and whisk until smooth and creamy.

In a separate bowl combine the oats, baking powder, salt, and cinnamon and stir until evenly mixed.

Add the dry ingredients to the quark mixture and stir with a spoon or spatula until a thick, even batter forms.

Let the batter rest for 5 minutes so the oats can absorb some moisture and the mixture thickens slightly.

Heat a large nonstick skillet over medium heat and add a thin layer of oil or butter to coat the bottom.

Scoop 2 to 3 tablespoons of batter per taler into the hot pan, leaving space between each portion.

Gently spread each portion with the back of the spoon to form small, even rounds about 7 to 8 cm wide.

Cook the taler for 3 to 4 minutes on the first side until the bottoms are golden and set around the edges.

Flip carefully and cook for another 3 to 4 minutes until the second side is golden and the centers are cooked through.

Transfer the cooked taler to a plate lined with paper towels to drain excess fat while you cook the remaining batter.

Repeat with the remaining batter, adding a little more oil or butter to the pan as needed.

Serve the quark taler warm, plain or with fresh fruit, yogurt, or a drizzle of extra honey.