Pea Shoot Savoury Pancakes
3 large organic eggs
1 cup (250 mL) cottage cheese
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
1/2 cup (125 mL) garbanzo bean (chickpea) flour
1 garlic clove, minced
2 tsp (10 mL) lemon zest
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped pea shoots microgreens
3 Tbsp (45 mL) chopped chives
In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt. Pulse in pea shoots microgreens and chives.
Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup (60 mL) at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook until pancakes are browned on bottom and centres are just cooked through, about 1 minute longer. Let pancakes cool on metal rack while you prepare remaining batter. You should get at least 10 pancakes.