These vegetable pancakes are a simple, nutritious, and guilt-free way to get more veggies into your day. Made with cabbage, carrots, spinach, and oat flour, they’re packed with fiber, vitamins, and protein—perfect for breakfast, lunch, or a quick snack.
Ingredients
- 200 g finely chopped cabbage
- 3 eggs
- ½ cup chopped onion
- ½ cup grated carrot
- ¼ cup chopped spinach leaves
- ¼ cup oat flour
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil (for cooking)
Optional: Fresh herbs (parsley, cilantro) or chili flakes for extra flavor
Instructions
1. Prepare the Vegetables
- Wash all vegetables thoroughly.
- Finely chop the cabbage and spinach, grate the carrot, and dice the onion.
2. Make the Batter
- In a large mixing bowl, beat the eggs until slightly fluffy.
- Add the milk, oat flour, salt, and pepper. Whisk until smooth.
- Fold in the chopped vegetables, mixing until evenly distributed. The batter should be thick but pourable, similar to pancake batter.
3. Cook the Pancakes
- Heat a nonstick skillet over medium-low heat and lightly brush with olive oil.
- Spoon portions of the batter onto the pan, flattening each slightly to form small pancakes.
- Cook 2–3 minutes per side, until golden brown and firm. Ensure both sides are evenly cooked and slightly crisp at the edges.
4. Serve
- Enjoy the pancakes warm. They pair well with yogurt, a light dipping sauce, or even a sprinkle of fresh herbs.
Tips & Variations
- Herbs & Spice: Add parsley, cilantro, or a pinch of chili flakes to the batter for extra flavor.
- Make It Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk.
- Meal Prep Friendly: Cook a batch ahead and store in the fridge for 2–3 days. Reheat in a skillet for best texture.
Ingredients
- 200 g finely chopped cabbage
- 3 eggs
- ½ cup chopped onion
- ½ cup grated carrot
- ¼ cup chopped spinach leaves
- ¼ cup oat flour
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil (for cooking)
Optional: Fresh herbs (parsley, cilantro) or chili flakes for extra flavor
Instructions
1. Prepare the Vegetables
- Wash all vegetables thoroughly.
- Finely chop the cabbage and spinach, grate the carrot, and dice the onion.
2. Make the Batter
- In a large mixing bowl, beat the eggs until slightly fluffy.
- Add the milk, oat flour, salt, and pepper. Whisk until smooth.
- Fold in the chopped vegetables, mixing until evenly distributed. The batter should be thick but pourable, similar to pancake batter.
3. Cook the Pancakes
- Heat a nonstick skillet over medium-low heat and lightly brush with olive oil.
- Spoon portions of the batter onto the pan, flattening each slightly to form small pancakes.
- Cook 2–3 minutes per side, until golden brown and firm. Ensure both sides are evenly cooked and slightly crisp at the edges.
4. Serve
- Enjoy the pancakes warm. They pair well with yogurt, a light dipping sauce, or even a sprinkle of fresh herbs.
Tips & Variations
- Herbs & Spice: Add parsley, cilantro, or a pinch of chili flakes to the batter for extra flavor.
- Make It Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk.
- Meal Prep Friendly: Cook a batch ahead and store in the fridge for 2–3 days. Reheat in a skillet for best texture.
These vegetable pancakes are a simple, nutritious, and guilt-free way to get more veggies into your day. Made with cabbage, carrots, spinach, and oat flour, they’re packed with fiber, vitamins, and protein—perfect for breakfast, lunch, or a quick snack.
Ingredients
- 200 g finely chopped cabbage
- 3 eggs
- ½ cup chopped onion
- ½ cup grated carrot
- ¼ cup chopped spinach leaves
- ¼ cup oat flour
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil (for cooking)
Optional: Fresh herbs (parsley, cilantro) or chili flakes for extra flavor
Instructions
1. Prepare the Vegetables
- Wash all vegetables thoroughly.
- Finely chop the cabbage and spinach, grate the carrot, and dice the onion.
2. Make the Batter
- In a large mixing bowl, beat the eggs until slightly fluffy.
- Add the milk, oat flour, salt, and pepper. Whisk until smooth.
- Fold in the chopped vegetables, mixing until evenly distributed. The batter should be thick but pourable, similar to pancake batter.
3. Cook the Pancakes
- Heat a nonstick skillet over medium-low heat and lightly brush with olive oil.
- Spoon portions of the batter onto the pan, flattening each slightly to form small pancakes.
- Cook 2–3 minutes per side, until golden brown and firm. Ensure both sides are evenly cooked and slightly crisp at the edges.
4. Serve
- Enjoy the pancakes warm. They pair well with yogurt, a light dipping sauce, or even a sprinkle of fresh herbs.
Tips & Variations
- Herbs & Spice: Add parsley, cilantro, or a pinch of chili flakes to the batter for extra flavor.
- Make It Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk.
- Meal Prep Friendly: Cook a batch ahead and store in the fridge for 2–3 days. Reheat in a skillet for best texture.
