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Green Spinach Protein Pancakes with Cottage Cheese

Savory Spinach Pancakes with Cottage Cheese – vibrant, protein-rich, and gluten-free. These bright green pancakes are made with fresh spinach, eggs, and a trio of flours—chickpea, coconut, and buckwheat—for a wholesome, fiber-packed base. Light, fluffy, and full of flavor, they’re perfect topped with creamy cottage cheese and fresh herbs. Ideal for breakfast, brunch, or a light lunch, they’re nutritious, meal-prep friendly, and naturally gluten-free.

Ingredients:

(Serves 2–4)
For the Pancakes:

1 heaping cup fresh spinach (washed, stems removed)
2 eggs
¼ cup milk or plant-based milk
2 tbsp chickpea flour
2 tbsp coconut flour
3 tbsp buckwheat flour
½ tsp baking powder
¼ tsp salt
Black pepper or chili flakes (to taste)
1 tsp olive oil or butter (for the pan)

To Serve:

½ to 1 cup cottage cheese
Fresh herbs (parsley, chives, or dill)
Optional: cherry tomatoes, sliced radish, or avocado

Instructions:

Blend the Batter:
- In a blender or food processor, add spinach, eggs, and milk. Blend until smooth and bright green.
- Add chickpea flour, coconut flour, buckwheat flour, baking powder, salt, and pepper. Blend again until combined into a smooth batter.
- Let the batter sit for 5 minutes to thicken slightly.
Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a little oil or butter.
- Pour a few tablespoons of batter for each pancake. Spread slightly if thick.
- Cook for 2–3 minutes on each side until golden and firm.
- Repeat with remaining batter.
Assemble & Serve:
- Top each pancake with a generous spoon of cottage cheese.
- Sprinkle with fresh herbs, and add your choice of veggies on the side.