Ikarian wild greens pancakes with carob flour recipe

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  • Yield: 8 Servings24 (2-inch) 5 cm pancakes


  • 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
How to Make It
  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.

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