Vegetable Savory Pancakes

Ingredients:

• 1 cup all-purpose flour (substitute with whole wheat or chickpea flour for a healthier option)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup milk (can use almond or oat milk)
• 2 tablespoons olive oil
• 1 cup finely chopped mixed vegetables (such as red bell peppers, zucchini, and green onions)
• 1/4 cup chopped fresh herbs (such as parsley or cilantro)
• Optional: 1/2 teaspoon of chili flakes or black pepper for some heat

Instructions:

1. Prepare the Batter:
   • In a large mixing bowl, combine the flour, baking powder, and salt.
   • In another bowl, whisk together the eggs, milk, and olive oil.
   • Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
2. Add the Vegetables and Herbs:
   • Fold in the chopped vegetables and herbs into the batter until evenly distributed.
3. Cook the Pancakes:
   • Heat a non-stick skillet over medium heat and lightly oil it.
   • Pour scoops of the batter onto the skillet, using about 1/4 cup for each pancake.
   • Cook for about 2-3 minutes on each side or until the pancakes are golden brown and the vegetables are tender.
4. Serve:
   • Serve the pancakes hot, with a side of low-sugar yogurt or a fresh salad for a complete meal.

These vegetable pancakes are not only delicious but also versatile, allowing you to use whatever vegetables you have on hand. They make a great breakfast, lunch, or dinner option and are a wonderful way to incorporate more vegetables into your diet.