Swiss Chard Pancakes
Trying to pack more green veggies into your (or your kids) diet? These chard pancakes are a super way of adding tons of nutrition in a friendly, fluffy pancake. They are perfect for a light dinner topped with a poached egg and served with a garden salad. They also freeze well so make a big batch and set aside what you don’t use in a zip-top bag for later use. Just reheat frozen pancakes in the oven and serve! Don’t have chard? Spinach, collards, or kale all work well here too.
Swiss Chard Pancakes
Makes 12-14
Ingredients:
2 cups whole milk
1 cup sorghum flour
1 1/2 cups white rice flour
2 tsp baking powder
1/2 tsp xanthan gum
3 large eggs
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 scallions, white and light green parts, roughly chopped
handful of parsley leaves, handful of dill
1 bunch Swiss chard (about 10 large leaves, center ribs removed, roughly chopped)
1/4 cup olive oil and/or butter, for cooking
Method:
Make the batter: Put everything except the Swiss chard and oil in a food processor and blend until the batter is smooth. Scrape down the sides. Add the chard leaves and pulse machine until they’re chopped to your desired consistency. I like mine coarsely chopped where it’s not quite a green paste but finer than large pieces of stringy leaves.
Cook the pancakes: Heat a large skillet or plancha over medium-high heat and add a couple Tablespoons of olive oil. Once oil is shimmery, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and the top is bubbly. Then flip, cooking on the other side until browned again. Transfer to the parchment-lined sheet pan in the oven to keep warm while you cook the rest of the batter.
Tips:
For serving: plain greek yogurt, pesto, poached eggs, romesco sauce…. or any number of other toppings you can dream up!
Note: To keep your pancakes warm while you’re cooking the others, heat your oven to 300°F and line a baking sheet with parchment.
