Ingredients
16 total- 250g cottage cheese
- 100g chickpea (gram) flour
- 6 large eggs
- 100g baby spinach leaves
- 20g coriander, plus extra leaves to finish
- 20g flat-leaf parsley
- 10g chives
- 75ml semi-skimmed milk
- 1 tsp baking powder
- 1 tbsp nutritional yeast
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 3 tbsp vegetable oil, for brushing and frying the eggs
- 2 garlic cloves, crushed or grated
- 450g skyr 0% fat natural yoghurt
- 2 tsp chilli flakes (optional)
Method
4 stepsStep 1
Combine the cottage cheese, chickpea flour, 2 of the eggs, the baby spinach, coriander, parsley, chives, milk, baking powder, nutritional yeast, chilli powder and cumin seeds in a blender and blitz to a green purée.
Step 2
Heat a large non-stick frying pan over a medium-low heat; brush with a little oil. Fry the pancakes in batches of 2-3, aiming for roughly 10 cm circles as you pour in the batter. Cook until bubbles appear on the surface, then flip and cook for 1-2 mins more. Transfer to a plate as you go, covering loosely with foil to keep warm, until all the batter is used up.
Step 3
Meanwhile, fry the remaining 4 eggs in a little oil in a separate pan. Stir the garlic into the yoghurt until well combined.
Step 4
Divide the pancakes between plates and top with the yoghurt, a fried egg, coriander leaves and some chilli flakes, if liked. Keep leftover pancakes chilled for 2-3 days.