Pancakes w. Creamy Tahini Chicken Salad
Green & Grain Free Pancakes with Creamy Tahini Chicken Salad
Pancakes
- 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