Looking for a quick, healthy, and fun dinner option? Or an alternative breakfast option? These cheese and onion green pancakes are quick and healthy. Made with fresh spring greens and chickpea flour, they are perfect with eggs!
This recipe was specifically created as a way to convince kids to eat a large helping of greens. Perfect for Earth Day, Saint Patrick’s Day, or Shrove Tuesday. (I used to live in Ireland).
Pancakes for Dinner!
These savory green pancakes are perfect for breakfast or dinner. They are grain-free, full of protein and delicious. Not sure how to serve them? Here are a few different suggestions:
- Our favorite way to eat these pancakes is like an open-faced sandwich with mayonnaise, tomato, and lettuce.
- Have breakfast for dinner by serving these pancakes with fried eggs.
- Green pancakes are posh when you serve them with a large salad and some freshly whipped ricotta cheese.
- Serve them with baked potato toppings: sour cream, bacon bits, and green onions.
- Turn them into grilled cheese pancakes.
- Use feta in the pancakes, and add 1 Tbsp of dill for a Mediterranean flavor. Serve with tzatziki.
- Add a level of sophistication by serving these pancakes with a poached egg and hollandaise.
Types of Fresh Cheese
The type of cheese really impacts the flavor of these pancakes. I’ve made them with all sorts of different types of cheese. Here are a few suggestions:
- Cottage cheese is traditional. It’s the best way to get that really cheesy flavor.
- Feta gives these pancakes a Mediterranean flavor.
- Ricotta is perfect for a sweeter version of these pancakes. For a not-so-savory pancake omit the onion and garlic as well.
- Kefir cheese is something I have on hand a lot. So I usually make kefir green pancakes. It adds quite a bit of tanginess!
Cheese And Onion Green Pancakes
These savory green pancakes are a healthy option for breakfast or dinner. Naturally gluten-free, they are also packed full of leafy green vegetables and protein! See the section above for 7 serving options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Cuisine: Healthy
- Diet: Gluten Free
- 1 bunch of greens (chard, kale, or spinach)
- 3 eggs
- 1 cup of fresh cheese (see section above for options)
- 3/4 cup chickpea flour
- 1/2 small onion, diced
- 1 clove of garlic
- 2 Tbsp olive oil
- 1/2 tsp salt
- Wash and remove the greens from their stems. You want about 3 cups of packed green in total. One bunch is usually plenty.
- Place the washed and trimmed greens into a blender. Add all of the rest of the ingredients on top. Blend until smooth. I recently got a fancy blender, however, I’ve been making this recipe for years with an older blender. The pancakes weren’t quite as smooth, but they were still delicious!
- Warm a frying pan or griddle on medium heat. Ladle on 1/4 cup of batter. The pancake will be ready to flip when it is bubbling in the middle and dry around the edges. Flip, then cook the other side for another minute, until fully cooked.
- Serve immediately or keep warm in a 300 F oven until all the pancakes are ready to serve.
- This recipe is quite filling. So don’t expect people to eat as many pancakes as they normally would.
- For a sweet (rather than savory) pancake, omit the onion and garlic and use ricotta cheese and spinach. If you want it even sweeter, add 2 Tbsp of sugar to the batter. It’s a great way to serve greens to your kids! It even tastes good with typical pancake toppings like butter and maple syrup.
- See the section above for some more serving options.
- Calories: 324
- Sugar: 4.8g
- Fat: 13.7g
- Carbohydrates: 31.4g
- Fiber: 7.5g
- Protein: 20.8g
Keywords: healthy, grain free, dinner, breakfast, sugar-free, kid-friendly, 10 ingredients or less, vegetables, Saint Patrick’s Day, Shrove Tuesday, Earth day