食谱

Honey Nut Cretan Feta Pancakes

This twist on the classic pancake breakfast also makes for a great snack.

Ingredients:

Pancakes

  •  2 scoops (1 serving) unflavoured fermented Greek yogurt proteins+
  • 1 ¼ cups any gluten free flour (we used quinoa flour – the traditional recipe calls for chickpea flour)
  • ¾ cup water
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • ¼ tsp salt
  • ¾ cup crumbled feta (goat feta)

Toppings

  • Nuts of your choice (sliced almonds, crushed walnuts, or hazelnuts)
  • Ground cinnamon
  • Honey

Directions:

  1.  In mixing bowl combine dry ingredients: flour, protein powder and salt. Whisk until blended thoroughly.
  2. In small bowl combine wet ingredients: water, olive oil and lemon juice.
  3. Make a well in the dry ingredients and pour wet ingredients in.
  4. Mix by hand until dough ball is formed.
  5. Place dough ball on floured surface and knead for 10 minutes.
  6. If too wet-sticky, knead some extra flour. If too dry, add some water
  7. Once dough is kneaded, break in 5 equal parts (for large-medium size pancakes) or 10 equal parts (for mini pancakes) and roll each piece into a ball.
  8. Take one dough piece and roll it out flat into pancake shape, about ¼ inch thick.
  9. Place a tablespoon (or more) of feta cheese in center, fold side over, knead the dough and cheese together, until cheese is well mixed in.
  10. Roll back out flat into pancake shape. Repeat with all other dough pieces.
  11. Add a few tablespoons of olive oil to pan and heat over medium-high heat.
  12. Place one pancake on the pan and cook for about 5-6 minutes on each side. Check bottom, when golden brown, flip.
  13. When done, place pancakes on a plate lined with some paper towel to absorb excess oil. Repeat until all pancakes are cooked.
  14. When ready, sprinkle some of your favorite chopped nuts over each pancake, sprinkle with cinnamon and drizzle with honey.