Greens Pancakes

  • 1 ¼ cup milk
  • 1 ½ cup flour* (See gluten free variation below)
  • 2 eggs
  • Salt and pepper to taste
  • 1 bunch chives, chopped
  • 1-2 cloves garlic, chopped
  • Parsley/other herb, chopped (optional, to taste)
  • ½ lb spinach/other greens, chopped
  • Cooking oil
  • For yogurt sauce, combine:
  • Plain yogurt, to taste
  • Lemon juice, to taste
  • Salt, to taste

Add all pancake ingredients except greens and oil to food processor or blender and mix well. Add greens. Process until desired consistency. Heat oil in large skillet. Drop 3 TBLS batter into skillet. Cook until browned, flip, repeat and serve hot with yogurt sauce.

Here's a gluten free flour mix that CSA member Susan uses to make this recipe gluten free:

Instead of 1 1/2 cups flour use:

  • 1/3 cup millet flour
  • 1/3 cup garbanzo bean flour
  • 1/3 cup flax meal
  • 1/2 cup tapioca flour