Savory Herb Pancakes
Savory herb pancakes with a tomato herb salad are a lovely alternative to a sweet breakfast. Topped with a sweet, tart and tangy tomato herb dressing in a lemon vinaigrette, these savory pancakes are surprisingly delightful. This is hands down one of my favorite dishes to enjoy for breakfast or brunch. They are great on their own as a vegetarian or vegan breakfast but they are also delicious with bacon and fried eggs.
Savory Herb Pancakes
Ingredients
- 3/4 cup flour
- 1 cup milk (plant based or dairy)
- 1/4 tsp baking soda
- 1 cup greens kale, swiss chard, spinach roughly chopped
- 1 bunch flat-leaf parsley
- 1 tsp kosher salt
- 6+ tbsp olive oil
- 1 cup sweet cherry tomatoes
- 2 tbsp fresh lemon juice
- 1/2 onion
Instructions
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Add flour, baking soda and salt, stir to combine. Add milk to the mixing bowl and stir until smooth. Toss in the chopped greens and 1/4 cup parsley stir to combine.
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Heat 2-3 tbsp of olive oil in a large nonstick pan over medium-high heat. I think these are best when a little crispy so make sure there is enough oil for the edges of the pancakes to fry a little.
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Pour 1/4 of the batter into the pan and shake the pan gently to spread batter out evenly. Cook for 2-3 min per side until golden. Repeat adding 1 tbsp oil and 1/4 batter until you have 4 large pancakes.
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To make the tomato herb salad, cut the onion in half from top to bottom, slice off ends and remove skin. Cut into 1/4 in slices from top to bottom so it looks like the sliver of a moon. This gives a nice crunch to the salad. Add 1/2 tsp salt, lemon, 1 tbsp olive oil, stir to combine and set aside while you chop the tomatoes.
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Half cherry tomatoes, mix with remaining parsley, and add to the onions, toss gently to combine. Serve pancakes topped with tomato herb salad.
For a vegan version of this recipe, I prefer to use the boxed coconut milk, but almond milk, soy milk or any unsweetened plant based milk will work just fine here.