Asparagus Feta Pancakes
20 Min

Asparagus Feta Pancakes

Originating in Greece, feta is traditionally a crumbly salt-brined cheese made from sheep’s milk or a combination of goat and sheep’s milk. Tangy and salty with a rich aroma, it is usually served as a table cheese with bread, olives or olive oil, oregano and other aromatic herbs.


When I first tasted the Blue Heron Farm feta cheese made by local self-taught cheesemaker Lisa Seger many years ago, I knew I had landed on something special. Made entirely with goat’s milk, it’s neither brined nor as salty as most fetas, and is dry-aged with salt for just a few days to pick up, as Lisa puts it, “local funk.”


After reading Michael Pollan’s “The Omnivore’s Dilemma” and wanting to pursue a less exploitative path and be surrounded by nature, Christian and Lisa Seger traded their corporate lives for a goat farm just outside Houston in 2006 and haven’t looked back. They raise 40 goats to make chèvre with various flavors, and the delicious feta that they sell at several farmers markets around the city.


This cheese is a fixture in my refrigerator and makes a great addition to a simple breakfast. Let the cheese melt just a little on these savory little breakfast pancakes with asparagus.

Share this recipe
Cook Time

20 Minutes



Step 1
Whisk the almond flour, chickpea flour, black 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.
Step 2
Heat a little melted butter in a small frying pan and spread 1/4 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.
Step 3
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.
1 cup almond flour
1/3 cup chickpea flour
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 small serrano chile, minced (optional)
1 teaspoon toasted ground cumin
1/2 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
1/2 cup whole milk
8 to 10 asparagus stalks
2 ounces goat feta cheese
2 tablespoons honey
Fresh herbs

Notes & Variations

  • Chickpea flour adds a depth of flavor; however, it can be substituted with almond or any other flour of your choice.
  • To make a plant-based version, substitute the eggs for cooked sweet potatoes.
20 Min

Stock Your Pantry

The endless variation of Chillas!

Chilla is a Sindhi favorite often seen in the streets of Crawford Market in Mumbai, India. They are made with a combination of cheese, herbs and vegetables incorporated into a batter.

Leave a comment

Please note, comments need to be approved before they are published.