Preparation: 5 minutes

Cooking:  10 minutes

Ingredients:

• 1/2 a medium sized onion finely sliced (optional)
• 2 medium sized cloves of garlic finely chopped
• 1 cup cooked organic chicken roughly chopped
• 1/4 cup finely chopped flat leaf parsley
• 1/4 cup parmesan cheese
• 1 tsp dulse flakes (optional)
• 3 eggs
• 1/4  tsp Himalayan or celtic sea salt
• pepper to taste

Directions:

1. Melt 1 – 2 tsp butter or ghee in a large pan.
2. Saute onion and garlic in the pan for 3-5 minutes or until the onion is just cooked.
3. Add the onion and garlic mix with the remaining ingredients into a blender.
4. Keep the pan on the stove ready to cook the pancakes.
5. Blend the mix together on a medium speed for 1 – 2 minutes until mixed through and chicken is relatively minced e.g. pea size or smaller.
6. Add more ghee or butter to the pan if you need, melt and cover the base of the pan (so pancakes don’t stick)
7. Pour the pancake mix into preferred pancakes size and leave to cook for 1 – 2 minutes, flip and cook the other side.
8. When all the pancakes are cooked serve with a fresh garden salad, home made mayonnaise, pesto or other dip, cool and pop into lunchboxes or serve with your favourite vegetables.
9. Enjoy.

Note:

• Will keep in the fridge for a day to enjoy as a snack too.
• Add spices and herbs such as cumin or coriander for extra goodness and flavour.

Inspired by Julie Matthews at Nourishing Hope, Chicken Pancake recipe.