Green & Grain Free Pancakes with Creamy Tahini Chicken Salad

Need a quick, versatile and delicious everyday meal or a little lunchbox inspiration?

Well, look no further!

I’ve created a lovely dinner for the simple and busy nights and a wonderful lunch box for the next day.

The green pancakes are grain-free. They’re filled with nutritious spinach and protein-packed eggs and cottage cheese. The chicken salad is a wonderful filling for the pancakes and is also nutritious and high in protein.

These wraps can also be used for breakfast or lunch, so a great idea is to make a double serving and refrigerate it for the next few days. The chicken salad is super versatile, and I’ve enjoyed it on toasted rye and in a green salad. It keeps well in the refrigerator for a few days.

So there you have it, a great combo meal or a wonderful quick breakfast or lunch for busy days.

Try it and let me know how it turns out!


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Pancakes w. Creamy Tahini Chicken Salad

Green & Grain Free Pancakes with Creamy Tahini Chicken Salad
Course Main Course
Servings 4
Calories 358kcal



  • 4 Eggs
  • 100 g Spinach
  • 250 g cottage cheese
  • 100 ml whole milk
  • 2 tbsp Psyllium
  • ½ tsk sea salt
  • Zest from 1 organic lemon use the juice in the tahini dressing
  • Butter or coconut oil to fry in

Chicken & chickpea salad

  • 400 g chicken filets
  • butter oil to fry
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Juice from 1 lemon
  • Salt and fresh pepper
  • ½ tsp ground cumin
  • 2 sweet red apples grated
  • ¾ cup edamame beans or sweet peas
  • 50 g fresh spinach


  • In a blender combine all ingredients for the pancakes. Use a small skillet and make around 8 pancakes out of the batter. The pancakes should be around 15 cm in diameter, do not make them too big, otherwise they can be a little bit difficult to flip. Fry the pancakes on medium heat until golden on each side, set a side.
  • Fry the chicken in a buttered pan, season with salt and pepper, cook until done and set a side.
  • In a bowl mix tahini, olive oil, cumin, lemon juice and a bit of salt and pepper and mix well together. Add edamame beans and the grated apples + all the juice that comes along. Tear the chicken apart, easiest to use your fingers, and mix it well into the tahini salad. Season to taste.
  • Serve the pancakes with chicken salad and fresh spinach.


Calories: 358kcal | Carbohydrates: 15g | Protein: 19g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 342mg | Potassium: 485mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2722IU | Vitamin C: 8mg | Calcium: 189mg | Iron: 3mg