Start your day with a nutritious and delicious breakfast that combines the heartiness of whole grains with vibrant vegetables and a tantalizing garlic yogurt sauce. These pancakes are not just a meal, but a culinary experience that nourishes both body and soul!
Ingredients
For the Pancakes:
- 3 large eggs
- Pinch of salt
- Black pepper, to taste
- 1 teaspoon (5 g) baking powder
- 1½ cups (360 ml) milk (whole or plant-based)
- 1½ cups (240 g) whole grain flour
- 1½ teaspoons (8 g) sugar
Vegetable Mix-Ins:
- 1 cup grated zucchini
- 1/2 cup grated carrots
- 1/4 cup finely chopped spinach
- 2 green onions, thinly sliced
Garlic Yogurt Sauce:
- 1 cup (240 ml) Greek yogurt
- 2 garlic cloves, minced
- 2 tablespoons fresh herbs (chives or parsley)
- Salt and pepper to taste
Ingredients Conversion Chart
| Ingredient | US Metric | European Metric |
|---|---|---|
| Eggs | 3 large | 3 large |
| Baking Powder | 1 tsp | 5 g |
| Milk | 1½ cups | 360 ml |
| Whole Grain Flour | 1½ cups | 240 g |
| Sugar | 1½ tsp | 8 g |
Step-by-Step Instructions
- Prepare the Vegetables:
- Grate zucchini and carrots
- Finely chop spinach and green onions
- Squeeze out excess moisture from vegetables
- Make the Pancake Batter:
- Whisk eggs in a large mixing bowl
- Add milk, sugar, salt, and pepper
- Gradually mix in whole grain flour and baking powder
- Fold in prepared vegetables
- Cook the Pancakes:
- Heat a non-stick skillet or griddle
- Lightly grease with butter or oil
- Pour ¼ cup batter for each pancake
- Cook until bubbles form on top
- Flip and cook other side until golden brown
- Prepare Garlic Yogurt Sauce:
- Mix Greek yogurt with minced garlic
- Add chopped herbs
- Season with salt and pepper
- Refrigerate until serving
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 14 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 5 g |
Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6 pancakes
Pro Cooking Tips
- Don’t overmix the batter to keep pancakes light
- Drain vegetables thoroughly to prevent soggy pancakes
- Use a cast-iron skillet for even heat distribution
- Keep pancakes warm in oven at 200°F (95°C) while cooking
Recipe Variations
- Gluten-Free: Use gluten-free flour blend
- Vegan Option: Replace eggs with flax eggs
- Protein Boost: Add protein powder to batter
- Dairy-Free: Use plant-based yogurt and milk
Frequently Asked Questions
Q: Can I make the batter ahead of time? A: Yes, refrigerate batter for up to 24 hours before cooking.
Q: How do I store leftover pancakes? A: Refrigerate in airtight container for 2-3 days. Reheat in toaster.
Q: Can I freeze these pancakes? A: Layer with parchment paper and freeze for up to 1 month.
Q: Are these pancakes kid-friendly? A: Absolutely! Kids love the hidden vegetables and creamy sauce.
Q: Can I use different vegetables? A: Yes, try bell peppers, kale, or corn as alternatives.
Storage and Make-Ahead Tips
- Refrigeration: Store cooked pancakes for 3-4 days
- Freezing: Freeze flat, separated by parchment paper
- Reheating: Toast or warm in skillet to maintain crispiness
Indulge in these wholesome, veggie-packed pancakes that prove healthy eating can be absolutely delicious!