Pancakes are ubiquitous for breakfast but have you tried savory pancakes filled with delicious veggies? They are a wonderful addition to any meal but also versatile enough to be the main dish. The best part is how quick and easy they come together! This particular recipe highlights greens but any shredded veggies can be used – carrots, cabbage, broccoli, cauliflower, squash, etc.
This recipe yields about 4 pancakes that are 8 inches in diameter.
(Any pancake batter will work for this recipe – you may want to thin it out slightly)
2 Cups all purpose flour
2 eggs beaten
1 1/2 cups water (might need slightly more)
1 tsp garlic powder
salt and pepper to taste
2 Cups chopped greens
3 Green onions sliced thin
2-3 Tbs oil of choice
In a medium bowl place flour, garlic powder, salt and pepper. Mix in eggs and water until just incorporated. Add in veggies and fold in.
In a medium non stick pan heat to medium heat. Add in oil. Add in about 1/4 of the batter and tilt pan to spread it out. Cook until browned (about 4 minutes) and flip, browning the other side. Repeat with the rest of the batter.
Pancakes can be cut into wedges before serving. A drizzle of soy sauce compliments them nicely.