Savory Breakfast Pancakes
Fluffy, protein-rich savory pancakes made with herbs and veggies, perfect for a hearty and wholesome breakfast. Great on their own or topped with eggs, avocado, or a dollop of yogurt!
Ingredients
- - 1 cup chickpea flour or whole wheat flour
- - 2 large eggs
- - 1/2 cup unsweetened milk dairy or plant-based
- - 1/2 cup grated zucchini squeezed of excess moisture
- - 1/4 cup finely chopped spinach
- - 2 spring onions finely chopped
- - 1 garlic clove minced
- - 1/2 tsp baking powder
- - 1/4 tsp turmeric optional
- - Salt and pepper to taste
- - Olive oil or cooking spray for pan
Instructions
- Prepare the Batter
- In a bowl, whisk the eggs and milk. Stir in chickpea flour, baking powder, turmeric, salt, and pepper until smooth.
- Add Vegetables
- Fold in zucchini, spinach, spring onions, and garlic. Let batter sit for 5 minutes.
- Cook the Pancakes
- Heat a non-stick pan over medium heat and add a little oil. Pour in 1/4 cup of batter for each pancake. Cook for 2–3 minutes on each side, or until golden and cooked through.
- Serve
- Serve warm, optionally topped with a poached egg, avocado, or Greek yogurt.
- prep_time: PT10M
- cook_time: PT10M
- total_time: PT20M
- servings: 4
Notes
nutrition:
calories: ~180 (per serving)
carbohydrates: ~14g
protein: ~10g
fat: ~9g
sodium: ~220mg
fiber: ~3g
sugar: ~2g notes:
- For vegan option, use flax eggs and plant-based milk.
- Add chili flakes or grated cheese to the batter for extra flavor.
- Store leftovers in the fridge and reheat in a toaster or skillet.
calories: ~180 (per serving)
carbohydrates: ~14g
protein: ~10g
fat: ~9g
sodium: ~220mg
fiber: ~3g
sugar: ~2g notes:
- For vegan option, use flax eggs and plant-based milk.
- Add chili flakes or grated cheese to the batter for extra flavor.
- Store leftovers in the fridge and reheat in a toaster or skillet.