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Good morning, everyone! We're doing a lot of fun snacks today, and I forgot that when you have a big breakfast, bears are certain to follow 😂

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Recipe #2

Savory Veggie Pancakes: A Healthy and Delicious Breakfast

If you're looking for a healthy, flavorful, and satisfying breakfast, my savory veggie pancakes are the perfect option. Packed with fresh vegetables, protein, and spices, these pancakes are quick to whip up and incredibly versatile. Pair them with cilantro chutney, yoghurt tahini sauce, ketchup for a wholesome meal you’ll love starting your day with!

Ingredients:

- Gram flour (If you can't get gram flour, you can use oat flour, rice flour, whole wheat flour or just make the gram flour at home bruh!!)

- Carrots, shredded

- Onions, thinly half sliced

- Spinach, roughly chopped

- Cabbage, shredded

- Tomatoes, thinly half sliced

- Zucchini, shredded

- Green chili, finely chopped (adjust to taste)

- Spice mix of your choice

- Salt, to taste

- 1-2 eggs (for binding and fluffiness)

- Butter or ghee for cooking

- Cheese (optional, but delicious if you love cheesy goodness!)

To Serve:

- Yoghurt tahini sauce

- Cilantro chutney or your favorite sauce

- Tomato ketchup

Instructions:

1. Prepare the Batter:

In a large bowl, add gram flour and gradually mix in water until you achieve a smooth pancake batter consistency. It should be thick enough to coat the back of a spoon but still pourable.

2. Add the Egg:

Crack 1 or 2 eggs into the batter and whisk until well combined. The eggs help bind the veggies and add fluffiness to the pancakes.

3. Prep Your Veggies:

Shred the cabbage, carrots, and zucchini. Slice the onions and tomatoes, and finely chop the green chili. Roughly chop some fresh spinach leaves for added nutrients and texture.

4. Mix It All Together:

Add all the chopped veggies into the batter, stirring until everything is evenly distributed. Season with salt and your preferred spice mix.

5. Cook the Pancakes:

Heat a non-stick pan over medium-low heat and add a small amount of butter or ghee. Once the butter is melted, spoon the pancake batter onto the pan, shaping it into round pancakes.

6. Cook to Perfection:

Cook on low heat until the edges start to firm up, then flip. Increase the heat slightly and cook both sides until crispy and golden brown. If you're adding cheese, sprinkle some on top before the final flip so it melts beautifully.

7. Serve:

Once your pancakes are golden and crispy, cut them into pizza-like slices for fun and easy eating. Serve with your favorite cilantro chutney, yoghurt tahini sauce or ketchup for dipping.

Tips:

- You can make these ahead of time and store them in the fridge. Just reheat on the pan when you're ready to enjoy them.

This savory veggie pancake recipe is not only healthy but also incredibly satisfying. Whether you’re in a rush or want a leisurely weekend breakfast, this dish hits the spot every time. Let me know how you like it, and feel free to tweak it with your favorite veggies!

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