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Savory Pancakes with Herbs and Vegetables - Yogi Super Foods

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.  



  • 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)


  1. Mix the flour and baking powder together in a large bowl
  2. In another bowl, gently beat the eggs and the almond milk together until the eggs are broken and loosely mixed into the milk.
  3. Pour the almond milk and eggs mixture into the flour, beating them together until you have a runny dough
  4. Fold in the herbs and salt and set aside
  5. Heat a little bit of the ghee in a large non-stick pan over medium heat
  6. Once the pan is hot, pour a ladle full of the pancake batter into the pan
  7. 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
  8. Repeat for the next pancake
  9. Serve pancakes topped with a spread of ghee, the cooked chopped vegetables, and a sprinkle of nutritional yeast

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