Ingredients

  • 3 large organic eggs
  • 1 cup cottage cheese
  • 2 Tbsp extra-virgin olive oil or camelina oil
  • 1/2 cup garbanzo bean (chickpea) flour
  • 1 garlic clove, minced
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1 cup chopped pea shoots
  • 3 Tbsp chopped chives

Preparation

  1. In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt.
  2. Pulse in pea shoots and chives.
  3. Heat lightly greased skillet over medium heat.
  4. Working in batches, add batter 1/4 cup at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes.
  5. Flip and cook until pancakes are browned on bottom and centers are just cooked through, about 1 minute longer.
  6. Let pancakes cool on metal rack while you prepare remaining batter. You should get at least 10 pancakes.