Asparagus Feta Pancakes

1 cup almond flour

1⁄3 cup chickpea flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 small serrano pepper, minced (optional)

1 teaspoon toasted ground cumin

½ teaspoon baking powder

1 teaspoon sea salt

2 large or 3 small eggs

3 tablespoons melted butter or olive oil, plus more for frying the pancakes

½ cup milk

8 to 10 asparagus stalks

2 ounces goat feta cheese

2 tablespoons honey Fresh herbs

Instructions: Whisk the almond flour, chickpea flour, salt, pepper, serrano, cumin, baking powder and salt. Add the eggs, butter and milk — the batter should be thick and smooth. Trim the bottom 2 inches off the asparagus and cut the rest into tiny wheels, leaving the top spears intact.

Heat a little melted butter in a small frying pan and spread ¼ of the batter into a 5- to 6-inch circle. Spread the asparagus onto the pancake batter and let it cook for 3 to 4 minutes.

Flip it over to the other side to finish cooking the pancake and sear the asparagus then flip it back with the asparagus side up and spread some feta cheese over it. Cover the pancake so it cooks through and the cheese melts just a little. Drizzle some honey on the pancakes, top with a few herbs and serve. Repeat with the remaining batter to make 3 more pancakes.

NOTES AND VARIATIONS

• Chickpea flour adds a depth of flavor; however, it is not essential to making these pancakes — substitute with almond or any other flour of your choice.

• To make a plant-based version, substitute the eggs for cooked sweet potatoes.

Makes 4 pancakes

From chef Anita Jaisinghani