Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 3/4 cup milk (or plant-based milk)
- 1 cup fresh spinach, chopped
- 1 cup grated carrots
- 2 green onions, finely chopped
Instructions
- Wash and chop the spinach and green onions. Grate the carrots.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- In another bowl, beat the eggs with the milk until frothy. Gradually add this mixture to the dry ingredients, stirring gently to avoid lumps.
- Fold in the grated carrots, chopped spinach, and green onions until well combined.
- Heat a nonstick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on top (about 3-4 minutes).
- Flip and cook for an additional 2-3 minutes until golden brown on both sides. Serve warm.
Notes
- Customize with your favorite vegetables like zucchini or bell peppers.
- Experiment with spices such as cumin or paprika for added flavor.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 130
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg