Green Pancakes with Pear-Lime Relish
![Mini GH LOGO](/-/media/project/dole/recipe-images/mini-gh-logo.png?h=229&&w=250&la=en&rev=84710fc66fea4d3e96faf9ee5ece2b34&hash=50F7E4A3C7A3C20B05DCD7FF404B657A)
![green_pancakes-v4-no glass](/-/media/project/dole/recipe-images/green_pancakes-v4-no-glass.jpeg?h=595&w=1200&rev=712df7a7950d49829ce004bb9a9d3634&hash=F4D1E8695CFABD873633A81C2FAE67F1)
Ingredients
- 1 cup self-rising 100% whole-grain flour
- 1 tablespoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon dried rosemary, crushed
- 2 egg whites
- 3 tablespoons olive oil
- 2/3 cup fat-free milk
- 3 cups DOLE® Baby Spinach, roughly chopped
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced DOLE® Green Onions
- 1 medium green chile, thinly sliced
- Pear-lime relish (see recipe below)
Directions
- Combine flour, baking powder, cumin and rosemary in large mixing bowl. Stir in egg whites, olive oil and milk until combined. Add DOLE® Baby Spinach, goat cheese, green onions and chile.
- Spoon 1/8-cup batter into medium-hot nonstick pan. Cook 2 minutes or until lightly browned on each side. Keep warm until ready to serve. Stack three pancakes and top with pear-lime relish (recipe below).
Pear-Lime-Relish: Combine 1 cup chopped DOLE® Pear, 1 tablespoon olive oil, 2 teaspoons chopped cilantro, 2 teaspoons lime juice, 1 teaspoon grated lime peel, 1 teaspoon chopped green chile pepper and 1/8 teaspoon salt.