Savoury Pancakes with Labneh
Everyone's favourite weekend treat transformed into a savoury version. The best part is that it is not only super tasty and filling but healthy too. You don't have to be into health food to enjoy this, but for those who like to eat low carb or paleo, these pancakes will do the trick! They contain some sneaky veg that brings a beautiful colour to the batter. Best of all, the kids won't even know they're eating vegetables (minus the spinach on top)! These pancakes are really easy and quick to whip up. It took only 5 minutes to throw together the ingredients and maybe 10 minutes to cook. If you're looking to cut out or cut down on sugar or carb-heavy breakfast foods, this is a great alternative and will keep you full until lunchtime.
make 4 medium sized pancakes
1/4 cup almond meal (or any nut/seed meal)
1/2 cup shredded purple cabbage
2-3 tablespoons water
pinch of sea salt
pinch of chilli flakes
cups baby spinach
Labneh (yoghurt cheese) and fresh lemon for topping
Mix almond meal, eggs, water, salt and chilli flakes together in a food processor until well combined. Stir through cabbage. Heat pan on medium to high heat. Add olive oil and pour batter into pan. Cook 2-3 minutes on each side or until crispy and golden. Remove from pan. Turn heat off and add spinach in the same pan. Stir for around 1 minute or until wilted. Top pancakes with wilted spinach and labneh (recipe for labneh at the bottom of the page). Enjoy!
Recipe for homemade Labneh (hung yoghurt cheese)
Lay a muslin cloth on a workbench, place plain unsweetened Greek yoghurt in centre, then gather up muslin sides and tie with string. Suspend the ball over a bowl by tying the ball to a wooden spoon. Rest the spoon on the top of a bowl, allowing the ball to hang down. Leave to drain in the fridge for at least 24 hours. Discard the whey that has drained out, remove yoghurt to a bowl and discard muslin. Cover with fresh herbs and olive oil.