Vegetable Pancakes with Spinach and Oatmeal
Vegetable Pancakes with Spinach and Oatmeal are a wholesome, savory option perfect for breakfast, brunch, or a light meal. Packed with fresh vegetables, hearty oats, and vibrant spinach, these pancakes are not only nutritious but also flavorful and satisfying. The oats add a wonderful texture while helping to bind the batter without the need for flour, making them a great gluten-free option if using certified gluten-free oats.
These pancakes are versatile—you can customize them with your favorite vegetables like grated carrots, zucchini, or bell peppers. They’re lightly spiced with herbs and seasonings to enhance the natural flavors, and they pair wonderfully with yogurt, a dollop of sour cream, or a zesty dipping sauce. Quick to prepare and full of fiber, protein, and vitamins, they’re an excellent choice for a healthy, filling meal.
Preparation Time: 10–15 minutes
Resting Time (optional but recommended): 5–10 minutes
Cooking Time: 15–20 minutes
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.