Pea Shoot Pancakes

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Ingredients

3	Large	Eggs
1	Cup	Cottage Cheese
1	Cup	Chopped Pea Shoot Mirogreens
1/2	Cup	Garbanzo Bean Flour
2	Tablespoons	Extra-virgin Olive Oil
3	Tablespoons	Chopped Chives
2	Teaspoons	Lemon Zest
1/2	Teaspoon	Salt
1	Clove	Garlic, minced

Combine the eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt in a food processor
Add chives and pea shoot microgreens after pulsing.
In a lightly oiled skillet, heat the butter over moderate heat.
Fry pancakes in batches for 2 to 3 minutes, or until bubbles appear on the top.
Flip the pancakes and cook for 1 more minute.