Cinnamon Spiced Chard Pancakes Passover
Transform your Passover menu with these Cinnamon Spiced Chard Pancakes, a savory-sweet delight that’s as unique as it is delicious. Swiss chard lends its earthy, nutritious charm to these golden-brown patties, while a pinch of cinnamon and nutmeg adds a warm, aromatic twist. Bound together with matzo meal and eggs, this gluten-free recipe is perfectly tailored for Passover festivities. Each pancake is pan-fried to perfection in olive oil, creating a satisfying crisp exterior that pairs beautifully with optional toppings like a drizzle of honey or maple syrup and a dollop of creamy Greek yogurt. Ready in just 35 minutes, these versatile pancakes shine as an appetizer, side dish, or light meal, delivering a festive and flavorful addition to your holiday table.
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Recipe Information
Ingredients
- 3 cups Swiss chard
- 4 large Eggs
- 0.5 cup Matzo meal
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Honey or maple syrup (optional, for serving)
- 0.5 cup Plain Greek yogurt (optional, for serving)
Instructions
Wash the Swiss chard thoroughly, remove the tough stems, and chop the leaves finely.
Bring a pot of water to a boil. Blanch the finely chopped chard in the boiling water for 1 minute, then drain and immediately rinse it with cold water to stop cooking. Squeeze out excess water and set aside.
In a large mixing bowl, whisk the eggs until well beaten.
Add the matzo meal, ground cinnamon, ground nutmeg, salt, and black pepper to the eggs. Whisk until you have a smooth batter.
Fold the blanched chard into the batter, ensuring it is evenly distributed.
Heat olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, drop spoonfuls of the batter into the pan, flattening each pancake slightly with the back of the spoon. Aim for a small, uniform size for even cooking.
Cook the pancakes for 3-4 minutes on each side, or until golden brown. Avoid overcrowding the skillet; cook in batches if necessary.
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serve the pancakes warm with a drizzle of honey or maple syrup and a dollop of plain Greek yogurt, if desired.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 40.2 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 324 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
