Savoury Green Pancakes

Looking for a quick, healthy and fun dinner option? These savoury green pancakes are packed full of vegetables, protein and flavour.

In fact, 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 savoury 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 favourite way to eat these pancakes is like an open-faced sandwich with cheddar cheese, tomato and lettuce.
• Have breakfast for dinner by serving these pancakes with fried eggs.
• Pancakes can be 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 flavour. Serve with hummus and tzatziki.
• Make sweet, yet healthy, pancakes by leaving out the garlic and onion, and serving them with maple syrup.

Savoury Green Pancakes

Print Recipe

★★★★★

5 from 1 reviews

These savoury green pancakes are a healthy option for breakfast or dinner. Naturally gluten-free, they are also packed full of  leafy green vegetables and protein.

• Author: Emillie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4-6 1x
• Category: Breakfast
• Cuisine: Gluten-free

Ingredients

Units USM Scale 1x2x3x

• 1 bunch of greens (chard, kale or spinach)
• 3 eggs
• 1 cup of fresh cheese (see notes for options)
• 2 tbsp oil
• 1/2 cup chickpea flour
• 1/2 tsp salt
• 3 tbsp of diced onion
• 1 clove of garlic

Instructions

1. Wash and remove the greens from their stems. You want about 3 cups of green in total.
2. Place the washed and trimmed greens, along with all of the other ingredients in a blender. Blend until smooth.
3. Warm a frying pan on medium heat.
4. Pour in 1/4 cup of batter.
5. 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 about 1 minute.
6. Serve immediately or keep warm in a 300 F oven until all the pancakes are ready to serve. 

Notes

• I created this recipe using kefir cheese, however, ricotta, feta or cottage cheese will all work as well.
• For a sweet (rather than savoury) breakfast-style pancake, omit the onion and garlic.
• See the section above for some more serving options.

Keywords: healthy, grain free, dinner, breakfast, sugar-free, kid-friendly, 10 ingredients or less, vegetables, Saint Patrick’s Day, Shrove Tuesday, Earth day