Pea Shoot Infused Pancakes

This pancake goes well with a variety of
toppings and can be served as breakfast on
its own or as a side dish with smoked fish,
hummus, or simply just melted butter.
Apart from the pea shoots, the main
ingredient here is garbanzo bean flour,
which has a higher protein and nutritional
fiber content than traditional flours like
whole wheat.
Pea shoots are really easy to grow and even
better to eat. Their delicate crunch and
sweet flavor make them a wonderful
complement to salads, sandwiches, and just
about anything else. Alternatively, briefly
sauté them with garlic to add a bouncy twist
to scrambled eggs but today, lets savor
them in this pancake recipe.

Yields 10 Pancakes
 3 large organic eggs
 1 cup cottage cheese
 2 Tbsp extra-virgin olive oil
 1/2 cup chickpea flour
 1 garlic clove, minced
 2 tsp lemon zest
 1/2 tsp salt
 1 cup chopped pea shoots
 3 Tbsp chopped chives

a) Combine eggs, cottage cheese, oil, flour,
garlic, lemon zest, and salt in a food
processor or blender. Pulse and add pea
shoots and chives.
b) In a lightly oiled skillet, heat the butter
over medium heat.
c) Add 1/4 cup batter to pan at a time,
working in batches, and cook pancakes
until bubbles form on top, about 2 to 3
d) Flip the pancakes and cook for 1 minute
more, or until the bottoms are browned
and the centers are just cooked through.
e) Leave pancakes to cool on a wire rack
while you finish the rest of the batter.

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