Green Pancakes

Green Pancakes

In the last few months I’ve become a little obsessed with making pancakes. It all began when I discovered the trick of using almond meal instead of flour to make a lovely gluten-free pancake. One of my favourite indulgent combinations is to serve them with bacon and maple syrup. But for this book I wanted something with a bit more colour and less sugar. And so we have these ‘green’ pancakes. I know they look quite healthy but believe me, they’re super delicious as well.

enough for 2
takes: 20 minutes
1 bunch chard (silverbeet) or spinach
butter
2 eggs
8 tablespoons almond meal
aioli or yoghurt, to serve

1. Heat a large pot on a medium high heat. Slice chard stems 1cm (1/2in) thick and slice the leaves into ribbons 2cm (1in) thick.

2. Add a little butter to the pot along with the chard stems and leaves. Add a splash of water and cover and cook, stirring every few minutes until the chard is wilted and soft. About 10 minutes.

3. Combine eggs and almond meal in a bowl. Season. When the chard is cooked add about half the chard to the egg mixture.

4. Heat a small frying pan on a medium heat. Add a little butter and allow it to melt. Pour over half the egg mixture and allow to cook until you can see the edges starting to look ‘set’. About 3-4 minutes.

5. Carefully turn the pancake and cook for another minute or so on the second side.

6. Place cooked pancake on a warm plate and repeat with the second half of the mixture.

7. Serve pancakes with the remaining chard on top and aioli or yoghurt drizzled over.

Variations

different greens – any leafy greens can be used here. Try kale, spinach, collard greens or beet tops.

nut-free – replace almond meal with 4 tablespoons flour.

vegan / egg-free – skip the pancakes and serve the chard with a good handful of toasted nuts and a drizzle of tahini.

carnivore – serve with crispy bacon, browned sliced chorizo or pan fried chicken.

more substantial – just increase the amount of eggs and almond meal and make more pancakes or serve with hot toast.

no green! – keep the chard separate and cook the pancakes with just the egg and almond meal. Serve chard on the side.

cheesey – lovely with shaved or grated parmesan sprinkled over when serving.

paleo (grain, legume & dairy-free) – serve with mayo instead of yoghurt.

Waste Avoidance Strategy

chard – will keep in the fridge in a plastic bag for at least 2 weeks. Can be frozen both cooked or raw.

butter – keeps in the fridge for months.

eggs – will keep in th fridge for a month or so. Or use for another meal.

almond meal – keep in the pantry.

aioli – unopened in pantry or in fridge once opened.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.