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Dinner

Savory Pancakes with Mustard Greens & Tahini Sauce

Mustard greens have unique compounds that help support your body's ability to detoxify and help thwart the development of cancer cells.

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Servings
4
Prep Time
25 min
Cook Time
15 min
Duration
40 min

Ingredients

  • 1 large beefsteak tomato, seeded and chopped
  • 1/3 English cucumber, chopped (about 1 cup)
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 3 tbsp fresh lemon juice, divided
  • 1 tsp extra-virgin olive oil
  • 3/4 tsp sea salt, divided
  • 1 cup plain Greek yogurt
  • 2 tbsp tahini paste
  • 1 1/2 cups spelt flour
  • 1/3 cup shredded unsweetened coconut
  • 2 tsp baking powder
  • 1 tsp onion powder
  • 1 tsp unsalted garlic and herb seasoning
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1 tbsp Dijon mustard
  • 1 small bunch mustard greens, thick stems discarded and leaves finely chopped (about 1 1/2 cups packed)
  • Olive oil cooking spray
  • 1 tsp smoked paprika, or to taste, optional

Preparation

  1. Preheat oven to 225°F. In a medium bowl, combine tomato, cucumber, parsley, 1 tbsp lemon juice, oil and 1/4 tsp salt; set aside. In a small bowl, stir together yogurt, tahini and remaining 2 tbsp lemon juice until smooth. Add 2 to 6 tbsp water, adding 2 tbsp at a time, until yogurt mixture is pourable but still thick; set aside.
  2. In a large bowl, whisk together flour, coconut, baking powder, onion powder,herb seasoning and remaining 1/2 tsp salt. In a medium bowl, whisk eggs, milk and mustard until combined. Add egg mixture to flour mixture and stir with a spatula until just moistened. Fold in mustard greens.
  3. Mist a large nonstick skillet with cooking spray and heat to just above medium heat. Working in batches and misting skillet with cooking spray between batches, add about 1/4 cup batter per pancake. Cook pancakes until edges are set and bottoms are golden brown, about 1 to 2 minutes. Flip and continue cooking until opposite sides are golden, 1 to 2 minutes more. Transfer pancakes to a baking sheet and keep warm in oven while cooking remaining batches.
  4. Divide pancakes among serving plates. Top with yogurt sauce and tomato mixture. Sprinkle with paprika (if using).

Nutrition Information

  • Serving Size 3 savory pancakes, 1/2 cup vegetables, 1/4 cup yogurt sauce
  • Calories 476
  • Carbohydrate Content 48 g
  • Cholesterol Content 112 mg
  • Fat Content 24 g
  • Fiber Content 6.5 g
  • Protein Content 19 g
  • Saturated Fat Content 12 g
  • Sodium Content 543 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g