Serves 5
Ingredients
3 Large Organic Eggs
1 cup (250 mL) Cottage Cheese
2 Tbsp Extra Virgin Olive Oil
½ cup Garbanzo Bean (chickpea) Flour (or flour of your choice)
1 Garlic Clove (minced)
2 tsp Lemon Zest
½ tsp Salt
1 cup Peashoots (chopped)
3 Tbsp Chives (chopped)
Directions
Use a food processor or blender to blend the eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt together. Pulse in pea shoots and chives.
Lightly grease a skillet over medium heat. Add 1/4 cup of batter at a time to cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook about 1 minute longer, until pancakes are browned on bottom and centres are just cooked through. Let pancakes cool on a metal rack. Recipe should yield at least 10 pancakes.