Ingredients
- 1 cup whole wheat flour (or oat flour)
- 1/2 cup plain Greek yogurt or low-fat milk
- 2 large eggs
- 1/2 cup grated carrot
- 1/4 cup chopped spinach or kale
- 1/4 cup finely chopped onion
- 1 small clove garlic, minced
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried herbs (optional: oregano or thyme)
- Olive oil or nonstick spray (for cooking)
🍳 Instructions
- Prepare the batter:
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and herbs. - Mix wet ingredients:
In another bowl, whisk together the eggs, yogurt (or milk), and garlic. Pour into the dry ingredients and stir to form a smooth batter. - Add the veggies:
Fold in the grated carrot, chopped spinach/kale, and onion until evenly distributed. - Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly oil it. Pour 1/4 cup of batter for each pancake and flatten slightly with a spoon. - Flip and cook:
Cook for 2–3 minutes on one side, then flip and cook another 2 minutes until golden brown and cooked through. - Serve:
Enjoy warm with a dollop of yogurt, a sprinkle of herbs, or your favorite savory dip!
Let me know if you’d like a vegan version or add-ins like cheese or spices!