These savory pancakes blend the nutty richness of chestnut flour with the subtle warmth of cumin, creating a hearty, gluten-free dish inspired by Mediterranean and earthy cuisines. Loaded with finely chopped swiss chard (or kale) and green onions, they’re pan-fried to golden perfection and topped with a vibrant lime-cilantro sauce that adds a fresh, tangy finish. Featuring seasonal stars like swiss chard and cilantro, this recipe celebrates spring or fall harvests in a cozy yet light meal.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 369 |
| Total Fat | 35g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Sodium | 476mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 5g |
| Total Sugars | 2g |
| Protein | 7g |
| Oxalate | 598mg |
| Salicylate | 0.3mg |
Compatible Diets
This recipe is compatible with the following diets:
- Dairy-free
- Gluten-free
- Mediterranean
- Paleo
- Pescatarian
- Pollotarian
- Primal
- Vegan
- Vegetarian
- Low carb
- Low- salicylate
With modifications (See Tips & Tricks) this recipe can be:
- Low histamine
- Low lectin
- Low-glutamate
- Tannin-free
Health Benefits
This recipe is a powerhouse of wholesome ingredients that deliver both flavor and nutrition—making these pancakes as good for your body as they are for your palate.
- Flax meal: when mixed with warm water to create a gel, is rich in omega-3 fatty acids and fiber, supporting heart and digestive health.
- Swiss chard: (or kale) brings a hefty dose of vitamins A, C, and K, plus antioxidants that fight inflammation and boost immunity—perfect for seasonal wellness.
- Chestnut flour: offers a gluten-free, low-glycemic alternative to traditional flours, providing sustained energy and a nutty depth.
- Olive oil: offers monounsaturated fats which promote cardiovascular health.
- Green onions and cilantro: add a burst of flavor along with vitamin C and detoxifying properties.
- Lime juice: this not only brightens the dish but also aids digestion with its natural acidity.
- Cumin: contributes anti-inflammatory benefits and a metabolism boost.
Contains ingredients with these beneficial nutrients: antiangiogenic, antiangiogenic, antihistamine – anti-inflammatory. DNA-repairing, immune activating: mast cell stabilizing, microbiome supporting, stem cell boosting & suppressing.
Full Recipe
Plant-Based Savory Greens Pancakes with Lime-Cilantro Sauce
4
servings15
minutes16
minutes369
kcal26
minutesThese savory pancakes blend the nutty richness of chestnut flour with the subtle warmth of cumin, creating a hearty, gluten-free dish inspired by Mediterranean and earthy cuisines. Loaded with finely chopped swiss chard (or kale) and green onions, they’re pan-fried to golden perfection and topped with a vibrant lime-cilantro sauce that adds a fresh, tangy finish. Featuring seasonal stars like swiss chard and cilantro, this recipe celebrates spring or fall harvests in a cozy yet light meal.
Ingredients
- Pancakes
2 tablespoons flax meal, fresh ground
6 tablespoons water, purified, warm for flax gel
¾ cup chestnut flour, or white rice flour
¼ cup olive oil, extra virgin
½ teaspoon salt
1 teaspoon cumin, ground
¼ cup water, purified, + more if needed
4 cups swiss chard, destemmed, chopped finely, or kale
4 green onions, sliced finely, for batter
1 tablespoon olive oil, extra virgin, for pan-frying
2 green onions, sliced finely, to garnish
- Lime-cilantro sauce
2 tablespoons lime juice
2 tablespoons cilantro, minced
1 teaspoon mayonnaise, + as needed [1]
¼ teaspoon coriander, ground
Pinch salt, to season
2 tablespoons olive oil, extra virgin
Directions
- PREP & PAN-FRY
- Mix flax & warm water and let sit for 15 min. while prepping and sautéing greens.
- Remove chard stems and finely chop greens. Slice green onions finely and divide for batter & garnish.
- Wilt greens in a pan with a splash of water. Drain, cool, and squeeze to remove moisture.
- Whisk flax gel, flour, oil, salt, cumin & water in a large mixing bowl until smooth. Whisk in wilted greens & onions.
- Heat oil in a pan until shimmering, 4 min. Pour batter into small circles and pan-fry until cooked through, 4 min. to 5 min. per side.
- Drizzle pancakes with sauce, garnish with remaining green onions, and serve while hot.
Tips & Tricks
- This recipe is suitable for the low-FODMAP diet. If you are not following the diet, use the whole onion, white parts included.
- Mayonnaise is an optional emulsifier that binds the emulsion. You can omit it and whisk just before serving. Other emulsifiers are mustard or grated garlic; honey can stabilize, helping temporarily hold the sauce together.
- Make mini pancakes to serve as an appetizer
- For Low-glutamate & low lectin, omit green onions.
- For low histamine, omit lime juice unless tolerated.
- For tannin-free, omit cumin.
