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Savory herb pancakes

Savory Herb Pancakes

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

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

  1. 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.

  2. 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. 

  3. 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.

  4. 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.
  5. Half cherry tomatoes, mix with remaining parsley, and add to the onions, toss gently to combine. Serve pancakes topped with tomato herb salad.