Scallion Breakfast Pancakes
2 tbsp olive oil
1 bunch scallions, chopped
3/4 cup sparkling water
1/2 cup Greek yogurt or coconut yogurt
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp salt
(optional: 1/2 cup grated cheese
cheddar, gruyere, etc)
In a medium mixing bowl, whisk together the eggs, yogurt, olive oil, and pour in the sparkling water. The bubbles will add more air and lightness to the pancakes, if you use only all purpose flour, you will need less water in your batter.
Stir in the flour and salt, whisk until lumps disappear and batter is completely smooth. Toss in scallions and mix. Feel free to add your favorite spices at this point too. If using cheese, this is the time to mix in as well.
Heat up a pan on medium high and lightly grease it with oil, if using butter, be cautious of your heat because the butter will burn fast. Coconut oil works nicely here. Pour some batter and leave to cook for about 2 minutes, or until you see bubbles appear on the surface. Flip the pancake and leave to cool for another minute or 2 or until golden. Repeat until you have cooked all the batter.
Stack your pancakes and top with a dollop of yogurt and more scallions. Enjoy them while they’re hot. Serve with a side of eggs, and your choice of breakfast sides.
Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.