Green Pancakes with Garlicky Yoghurt and Fried Eggs
By OcadoLife
Published on 11 January 2024
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, made with chickpea flour and served with skyr – both of which are higher in protein than regular flour and yoghurt,” she says. To save time, you can make the pancake batter and garlic yoghurt the evening before and chill overnight. Serve with some sweet, roasted cherry vine tomatoes for a bigger veg boost with your brunch, if you like. Looking for more vegetarian recipes? Look no further.
Time and servings
20 minsTotal time
Serves 4421 kcal/serving
10 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.