*Gluten Free, Low Carb.
 
Ingredients:
	
150g kale leaves, chopped roughly
	
200g fresh ricotta
	
200g feta (I used Bulgarian – You can use any variety of feta or other cheese for that matter.  A nice melting cheese like mozzarella or cheddar would work well here too!)
	
4 large free-range eggs, lightly beaten
	
½ cup chick pea flour (also known as channa dhal or besan flour)
	
½ cup psyllium husks
	
⅓ cup fresh oregano
	
½ cup fresh parsley
	
½ cup fresh mint
	
Juice of one lemon (add finely chopped zest too if you love a bit of a lemon kick!)
	
1 cup spring onions, chopped roughly (about 3 large spring onions)
	
½ tsp. sea salt and freshly ground pepper to taste
	
½ cup pinenuts
	
Olive oil for cooking
 
Method:
	
Combine all ingredients (except pine nuts and oil) in a large food processor and pulse until combined.  If you don’t have a suitable food processor, simply shred your kale with a large knife, chop all of your herbs until fine, and combine in a large mixing bowl using a wooden spoon or spatula.
	
Fold in pine nuts.
	
Preheat oven to 160C. Place oven tray in oven.
	
Add a little olive oil to a non-stick frying pan and heat to medium-high. Working in batches, drop pancake mixture into pan using a large spoon. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking tray in oven to keep warm.
	
Serve pancakes hot, with homemade  *Tzatziki if desired. (Highly recommended!)
* See Tzatziki recipe below
Makes about 12 large pancakes
 
Tzatziki
	
1 cup plain Greek yogurt
	
1 large or two small Lebanese cucumbers
	
Juice & rind of ½ a lemon
	
½ tsp. minced garlic
	
½ cup chopped mint
	
2 tsp.extra virgin olive oil
	
¼ tsp. sea salt
	
Pinch of freshly ground black pepper
 
Prepare cucumber by grating and wrapping the grated cucumber in a tea towel, squeezing to remove excess liquid OR simply slice very finely.
Place all of the ingredients in a bowl, including grated/sliced cucumber and stir until combined. Chill until ready to use.