Ikarian wild greens pancakes with carob flour recipe

Ingredients

• 1½ cups chopped fresh mint leaves
• 1½ cups chopped fresh dill
• 1 cup chopped wild fennel
• 3 cups chopped fresh spinach
• 3 red onions, minced or grated
• Salt and freshly ground black pepper
• 1 cup spelt flour or whole wheat flour
• 1 scant teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup carob powder
• 1 cup water
• 1 large egg, lightly beaten
• Olive or other oil, for frying

1. In a bowl, combine the mint, dill, fennel, spinach, and onions. Season with salt and pepper to taste.
2. In a bowl, mix together the flour, baking powder and baking soda, carob powder, and a little salt and pepper. Whisk in the water and egg to make a thick batter. Pour the batter into the greens mixture and stir to combine.
3. In a nonstick skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Working in batches of 4 to 6 pancakes at a time, drop heaping tablespoons of the batter into the hot oil. When the bottom sets, flip over to cook on the other side and remove when crisp and dark, 4 to 6 minutes total.
4. Drain on paper towels and serve.