This recipe for savory pancakes brings a fresh, satisfying spin to breakfast or brunch! Packed with healthy ingredients like whole grains, vegetables, and protein, these pancakes are both nutritious and budget-friendly. Perfect for busy mornings or a quick meal, this recipe combines simplicity with great flavor, offering a wholesome, balanced dish that will energize your day. Plus, it’s versatile—add your favorite veggies or spices to customize!
Ingredients:
Dry Ingredients
- 1 cup whole wheat flour (or any preferred flour, like oat or chickpea for gluten-free)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika or chili powder (optional, for extra flavor)
Wet Ingredients
- 1 large egg (or flax egg for vegan option: 1 tbsp ground flaxseed + 3 tbsp water)
- 1 cup low-fat milk or plant-based milk (almond, soy, or oat)
- 1 tbsp olive oil (plus extra for cooking)
Add-Ins
- 1/2 cup finely chopped vegetables (bell peppers, spinach, mushrooms, onions, or zucchini work well)
- 1/4 cup grated cheese (optional, for extra flavor and protein)
- Fresh herbs like parsley, chives, or cilantro (about 2 tbsp, finely chopped)
Instructions:
- Prep the Ingredients:
- If using a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and let sit for 5 minutes.
- Wash and finely chop your choice of vegetables and herbs.
- Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, black pepper, and smoked paprika or chili powder if using.
- Combine Wet Ingredients:
- In a separate bowl, whisk the egg (or flax egg), milk, and olive oil until well combined.
- Make the Batter:
- Pour the wet ingredients into the dry ingredients, mixing until just combined (a few lumps are okay). Avoid over-mixing.
- Fold in the chopped vegetables, cheese, and fresh herbs.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with olive oil.
- Pour 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of a spoon.
- Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden and cooked through.
- Serve and Enjoy:
- Serve warm, garnished with a sprinkle of fresh herbs or a dollop of Greek yogurt if desired. These savory pancakes pair well with a side salad or a scoop of avocado for a balanced meal.
Optional Additions and Serving Tips:
- Top with avocado slices, a dollop of yogurt, or a drizzle of hot sauce.
- Add a handful of greens, like baby spinach or arugula, on the side for extra nutrients.
- These pancakes are perfect for meal prep; they keep well in the fridge for up to 3 days and reheat easily!