This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal
INGREDIENTS
Yogurt Sauce
-
½ cup plain whole-milk yogurt
-
1 tablespoon fresh lemon juice
-
1 tablespoon olive oil
-
1 teaspoon honey
-
Kosher salt, freshly ground pepper
Fennel and Olive Salad
-
½ small fennel bulb, very thinly sliced
-
⅓ cup torn pitted Castelvetrano olives
-
1 tablespoon olive oil
-
2 teaspoons fresh lemon juice
-
1 teaspoon honey
-
Kosher salt, freshly ground pepper
-
Cromlet and Assembly
-
¼ cup cashew, almond, or hazelnut milk or water
-
¼ cup chickpea flour
-
2 large eggs
-
Seasoning mix of choice* (optional)
-
Kosher salt, freshly ground pepper
-
3 tablespoons olive oil, divided
-
2 garlic cloves, thinly sliced
-
½ teaspoon grated peeled ginger
-
1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn
-
1 lemon wedge
-
4 ounces maitake or oyster mushrooms, torn into large pieces
-
1–2 teaspoons tamari soy sauce
-
Sesame seeds (for serving)
RECIPE PREPARATION
Yogurt Sauce
-
Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.
Fennel and Olive Salad
-
Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
Cromlet and Assembly
-
Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.
-
Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.
-
Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.
-
Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.
-
Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.