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Green Pancakes with Garlicky Yoghurt and Fried Eggs

By OcadoLife
This healthy, protein-rich Green Pancakes with Garlicky Yoghurt and Fried Eggs was created by MasterChef winner and gastroenterologist Dr Saliha Mahmood Ahmed. “The whole family will love these vibrant spinach pancakes,…
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Time and servings

Total time
Serves 4421 kcal/serving
Prep time
Cooking time

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 steps

  1. Step 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.

  2. 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.

  3. 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.

  4. 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.