Ingredients
- 1 cup whole wheat flour (or oat flour for gluten-free)
- 1 egg
- 1/2 cup plain Greek yogurt (or milk of choice)
- 1/2 cup water (adjust for consistency)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/4 tsp turmeric or chili flakes (optional for color/flavor)
- 1/2 cup grated carrots
- 1/2 cup chopped spinach or kale
- 1/4 cup finely chopped onions or scallions
- 1/4 cup shredded cheese (optional)
- 1 tbsp olive oil or butter (for cooking)
Instructions
- Mix the Batter:
In a large bowl, whisk together the flour, egg, yogurt, water, salt, pepper, and any spices until smooth. - Add Veggies:
Fold in the grated carrots, spinach, onions, and cheese (if using). Let the batter rest for 5–10 minutes. - Cook the Pancakes:
Heat a non-stick pan over medium heat and add a small amount of oil. Pour a ladle of batter into the pan and spread gently. - Flip and Cook:
Cook for about 2–3 minutes until bubbles form on the surface. Flip and cook another 2 minutes until golden brown and cooked through. - Serve Warm:
Enjoy with a side of plain yogurt, salsa, or avocado slices for extra flavor.
💡 Tip: You can add leftover cooked veggies or herbs like cilantro or parsley to enhance flavor and reduce waste!
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