Serves 2, makes six pancakes
1 cup broccoli, chopped fine
1 cup green onions, sliced very thin
2 cups fresh spinach, chopped fine
2 eggs
½ cup flour, plus a little more if needed
Salt and pepper to taste
Olive oil for sautéing
Plain yogurt for garnish
Combine all of the ingredients in a bowl and mix well to form a somewhat thick batter.
Divide the batter into six parts and form into pancakes in a skillet that you’ve added a Tb or so of olive oil to, and cook over medium heat, about four minutes. The batter will seem loose but just pat the pancakes into shape and they will set up nicely as they cook. Flip the pancakes and cook another 3-4 minutes until golden on the other side. Flip again and cook for a final minute.
Serve with a dollop of plain yogurt as a garnish.