Savory Pancakes with Herbs and Vegetables
Breakfast for dinner, anyone? Here’s a healthy, veggie-filled twist on the breakfast classic. Note: if you’re following a gluten-free diet, try substituting the wheat flour in this recipe with one of Yogi Super Foods gluten-free flours.
Ingredients:
- 300 grams whole wheat flour
- 45 grams baking flour
- 3 teaspoons baking powder
- 6 eggs
- 500 ml almond milk
- 1 teaspoon Himalayan salt
- 20 grams of parsley (chopped)
- 20 grams of chives (chopped)
- 1 tablespoon of ghee
- 750 grams of cooked chopped vegetables (according to preference)
- Nutritional yeast (to taste)
Ingredients:
- Mix the flour and baking powder together in a large bowl
- In another bowl, gently beat the eggs and the almond milk together until the eggs are broken and loosely mixed into the milk.
- Pour the almond milk and eggs mixture into the flour, beating them together until you have a runny dough
- Fold in the herbs and salt and set aside
- Heat a little bit of the ghee in a large non-stick pan over medium heat
- Once the pan is hot, pour a ladle full of the pancake batter into the pan
- Cook until it the pancake is browned and then flip and cook on the other side until it is browned and the center has cooked through
- Repeat for the next pancake
- Serve pancakes topped with a spread of ghee, the cooked chopped vegetables, and a sprinkle of nutritional yeast
