Vegetable pancakes with spinach and oatmeal are a nutritious and versatile dish suitable for any meal of the day. Here’s how to prepare them:
Ingredients:
2 eggs
A handful of fresh spinach, chopped
100 ml (about ½ cup) milk
6 tablespoons oatmeal
2 zucchinis, grated
2 potatoes, grated
1 onion, finely chopped
1 carrot, grated
Salt and pepper, to taste
Oil, for cooking
Instructions:
- Prepare the Vegetables:
Grate the zucchinis, potatoes, and carrot.
Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out excess moisture to prevent sogginess.
Finely chop the spinach and onion.
- Mix the Batter:
In a large bowl, whisk together the eggs and milk.
Stir in the oatmeal and let the mixture sit for about a minute to allow the oats to absorb some liquid.
Add the grated vegetables, chopped spinach, and onion to the bowl. Mix until all ingredients are well combined.
Season the batter with salt and pepper to taste.
- Cook the Pancakes:
Heat a non-stick skillet over medium heat and add a small amount of oil to coat the surface.
Scoop a portion of the vegetable batter onto the skillet and flatten it gently with a spatula to form a pancake shape.
Cook each side for 3-4 minutes, or until the pancakes are golden brown and cooked through.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
- Serve:
Serve the pancakes warm, accompanied by your choice of dipping sauce or a dollop of sour cream.
Serving Suggestions:
Pair with a side salad for a light and healthy meal.
Serve with yogurt or tzatziki sauce for added creaminess.
Top with a poached egg for a protein-rich breakfast.
Add a drizzle of hot sauce or salsa for a spicy kick.
Serve alongside grilled chicken or fish for a balanced meal.
Cooking Tips:
Ensure the grated vegetables are well-drained to prevent the pancakes from becoming soggy.
Use a non-stick skillet or a well-oiled pan to avoid sticking.
You can substitute oatmeal with breadcrumbs or flour if preferred.
Add herbs like parsley, dill, or cilantro for extra flavor.
Nutritional Benefits:
Spinach: Rich in iron and vitamins A and K.
Zucchini and Carrots: Packed with antioxidants and fiber.
Oatmeal: Provides whole-grain goodness and helps keep you full longer.
Eggs: Add protein to make these pancakes more satisfying.
Dietary Information:
Vegetarian
Gluten-free (if using certified gluten-free oats)
Contains eggs and dairy
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave before serving.
These pancakes can be frozen for up to 1 month. For best results, reheat directly from frozen in a skillet.
Frequently Asked Questions (FAQs):
- Can I use frozen spinach?
Yes, thaw and drain the spinach thoroughly before adding it to the batter.
- Can I replace the oatmeal with something else?
Yes, breadcrumbs, flour, or almond meal can be used as substitutes.
- How do I make these pancakes vegan?
Replace the eggs with flax eggs and use plant-based milk instead of dairy milk.
- Can I add cheese to the batter?
Absolutely! Grated Parmesan or cheddar would add a nice flavor.
- What can I use instead of zucchini?
You can substitute zucchini with grated sweet potato or butternut squash.
- Can I bake these pancakes instead of frying?
Yes, bake at 375°F (190°C) on a greased baking sheet for about 20 minutes, flipping halfway through.
- How do I prevent the pancakes from falling apart?
Ensure the vegetables are well-drained and the batter is well-mixed.
- Can I add spices to the recipe?
Yes, spices like paprika, cumin, or garlic powder can enhance the flavor.
- Are these pancakes freezer-friendly?
Yes, freeze them in a single layer and store in an airtight container. Reheat directly from frozen.
- What dipping sauces go well with these pancakes?
Tzatziki, sour cream, ranch, or spicy mayo are excellent choices.
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Total Time: 30-35 minutes
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Enjoy.