*Gluten Free, Low Carb.



  • 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



  • 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



  • 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.

Kale, Ricotta and Pine Nut Pancakes