This week our local chef Cristina Reyes Clark takes pancakes to the next level. These savory pancakes are a favorite in the Salty retreats. Enjoy pre or post surf! (Makes 5 small pancakes)

↠ Ingredients ↞

1 heaping tablespoon of flour
¼ tspn baking powder
1 egg
2 tbspn cottage cheese
6 cherry tomato cut in halves
2 cremini mushroom
2 tbspn Extra Virgin Olive Oil
3 tbspn parmesan cheese
Salt & pepper
Alfalfa sprouts

↠ Method ↞

  1. Place the flour in a bowl and beat well with the egg and cottage cheese.
  2. Cut the Cremini mushrooms in slices and stir through the mixture with the cherry tomatoes, salt and pepper.
  3. Put a large non-stick pan on a medium-low heat.
  4. Oncehot add the EVOO add a spoon full of the mixture into the pan.
  5. Leave them for a couple of minutes, then flip them and sprinkle the parmesan on top
    of each pancake
  6. let it stay for one minute, then turn the heat off and flip again so the
    cheese melts and sizzle with the heat of the pan.
  7. Take them out of the pan to a plate
  8. add some alfalfa sprouts on top and enjoy!

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