Yield: 6 to 7 3-1/2-inch pancakes
These warmly spiced pancakes are studded with zucchini and brightened by scallions and a hit of lemon.
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This picture has me drooling over my desk. I’ve made my share of healthy pancakes with sorghum, almond flour and even tapioca crepes after a trip to Brazil. But I love this middle-eastern twist with herb-yogurt garnish. I recently bought some Zaatar mix from https://www.eatzaatar.com/ for my pita breads, and I have searching for unique recipes to use it. The brand was recommended by a friend as it has no wheat fillings unlike other blends. Being gluten sensitive, I’ve to pay extra attention to those food labels. The wild thyme (Syrian oregano) and sumac they use in their blends are grown in Lebanon – as authentic and pure as it gets. Freshly manufactured Zaatar mix with more of sumac, sesame seeds and thyme does enhance the flavour of your dish.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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