Arugula Pancakes
These pancakes are easy to make and can be filled with anything you have in the fridge. Great for breakfast, lunch or dinner! I used leftover salmon, shiitake mushrooms and sheep’s feta.
Ingredients:
4 eggs
3 cups arugula
1-2 T red onion or chives
1/2 tsp sea salt
2 1/2-3 cups of filling of your choice: 1/2 cup cooked salmon into bite sized pieces, 1/3 cup chopped cauliflower,
1 cup mushrooms sliced, 1/4 onion, chopped
1/2 cup sheeps feta or nutritional yeast for dairy free (optional)
1 T ghee or avocado oil
Here’s How:
Use a blender of food processor and blend the first 4 ingredients and set aside.
Take out 2 large skillets, one for the pancakes, one for the filling.
Sauté any raw veggies, add the cooked ones last, and season with spices of your choice: oregano, thyme, rosemary, etc, salt and pepper. Set aside.
Heat the skillet for pancakes on medium to medium high and put 1/2 tsp of fat in the center and pour the batter slowly (1/4 cup) into the center. When it bubbles, (less than a minute) carefully flip and cook another 30 seconds. Adjust the heat as you cook each pancake to not over brown or cook too slowly.
Stack the pancakes, and have individuals assemble their own, with veggie mixture first, then top with feta or nutritional yeast.
You can add Buffalo sauce, salsa, or any favorite savory topping.