Turkish pancakes with herbs and greens

  

Gluten free

I came across this recipe looking for something quick, savory and healthy for breakfast. These pancakes turned out to be so tasty that became my go to weekend breakfast dish. They are inspired by Turkish pancakes from the Black Sea Region, where the locals usually serve them as a main dish with a vegetable soup or vegetable dish. In some recipes amount of flour is significantly reduced and more chopped greens are added into batter. 

In Turkey, people top them with remaining greens and thinly sliced onion mixed with olive oil and lemon juice. I topped mine with chopped radishes and tiny pieces of crumbled feta cheese. 

Ingredients:
Makes 4 medium pancakes

• 1 cup oat flour
• 2/3 cup coconut milk
• 2 organic eggs 
• 1 1/4 cup mixed greens (baby spinach, kale, collard greens)
• handful of chopped parsley leaves
• 3 scallions, chopped
• 8-10 mint leaves, chopped (optional)
• 4 tbls olive oil or ghee
• 1 flat tsp ground turmeric 
• 4-5 radishes, chopped
• 1/8 cup feta cheese, crumbled
• sea salt
• pinch of cayenne pepper (optional)

Preparation:

Pour the flour in a mixing bowl, add coconut milk and whisk to a smooth batter. Add the eggs, pinch of salt, turmeric powder and cayenne (optional) and whisk together.

 Stir the greens, parsley, scallions and mint into the batter. Heat the olive oil or ghee in a medium skillet over medium-high heat. Pour one fourth of the batter and spread out with a spoon in an even layer. Make a few holes in the pancakes with a fork and tilt the pan from side to side to fill the holes with the batter to get an even layer. Cook for 2-3 minutes on each side until lightly golden. Sprinkle with chopped radishes and crumbled feta cheese.