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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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
- 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.
- 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.
- 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.
- 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