Vegetable Pancakes with Spinach and Oatmeal

Ingredients:

• • 2 eggs
  • Handful of young spinach, chopped
  • 100 ml milk (about 1/2 cup)

• • 6 tablespoons oatmeal
  • 2 zucchini, grated
  • 2 potatoes, grated

• 1 onion, finely chopped
• 1 carrot, grated

Directions:

• • Prepare the Vegetables:
    • Grate the zucchini, potatoes, and carrot. Squeeze out excess water from the grated vegetables using a kitchen towel or cheesecloth.
    • Finely chop the spinach and onion.

• • Mix the Batter:
    • • In a large bowl, whisk the eggs and milk together.
      • Add the oatmeal and let it soak for a minute.
      • Stir in the grated vegetables, spinach, and onion. Mix until well combined.
    • Season with salt and pepper to taste.
  • Cook the Pancakes:
    • • Heat a non-stick skillet over medium heat and add a small amount of oil.
    • • Scoop a portion of the vegetable mixture onto the skillet and flatten it slightly to form a pancake.
      • Cook for 3-4 minutes on each side, or until golden brown and cooked through.
      • Repeat with the remaining batter.

  • Serve:
    • Serve warm with your favorite 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 extra creaminess.

• • Add a poached egg on top for a protein-packed breakfast.
  • Enjoy with a drizzle of hot sauce or salsa for a spicy twist.
  • 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 is a rich source of iron and vitamins A and K.
  • Zucchini and carrots are 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

Nutritional Facts (per serving, based on 4 servings):

• • Calories: 150
  • Protein: 6g
  • Carbohydrates: 18g

• Fat: 5g
• Fiber: 3g

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. Reheat directly from frozen in a skillet for best results.