Savory pancakes are a fantastic, budget-friendly option for a healthy meal! You can load them up with veggies and lean proteins, and they make for a delicious breakfast, lunch, or dinner. Here’s a healthy and budget-friendly savory pancake recipe that’s quick, filling, and packed with flavor.
Healthy and Budget-Friendly Savory Pancakes
Ingredients:
For the Pancakes:
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1 cup whole wheat flour (or all-purpose flour for a lighter texture)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 large egg
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1 cup milk (or unsweetened almond milk for a dairy-free version)
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1 tablespoon olive oil or melted butter
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1/2 cup finely chopped vegetables (e.g., spinach, zucchini, bell pepper, or carrots)
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1/4 cup grated cheese (optional, for extra flavor — cheddar, mozzarella, or feta works well)
For Topping (optional):
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Greek yogurt or low-fat sour cream
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Fresh herbs (such as chives, parsley, or cilantro)
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Hot sauce or salsa (optional)
Instructions:
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Prepare the Vegetables:
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Finely chop your choice of vegetables. If using zucchini, be sure to squeeze out any excess moisture using a paper towel to prevent the pancakes from getting soggy. If you’re using spinach, chop it up finely. You can mix and match based on what’s in season or what you have on hand.
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Make the Pancake Batter:
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In a medium-sized bowl, whisk together the whole wheat flour, baking powder, salt, and pepper.
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In a separate bowl, beat the egg and then add the milk and olive oil (or melted butter), whisking until well combined.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
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Gently fold in the chopped vegetables and the cheese (if using). The batter should be thick but pourable. If it’s too thick, add a little more milk to thin it out to your desired consistency.
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Cook the Pancakes:
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Heat a nonstick skillet or griddle over medium heat and lightly grease it with a small amount of oil or butter.
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Pour about 1/4 cup of the batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape.
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Cook the pancake for 2-3 minutes on one side, or until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes, or until golden brown on both sides. Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
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Serve:
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Stack the savory pancakes on a plate and top with a dollop of Greek yogurt, a sprinkle of fresh herbs, and your favorite hot sauce or salsa, if desired.
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Tips and Variations:
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Veggies: You can use any vegetables you have in your fridge — mushrooms, onions, or even frozen peas work great.
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Cheese: A little cheese can go a long way in adding flavor, but you can skip it if you’re aiming for a lighter meal.
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Herbs: Add fresh herbs like parsley, basil, or dill directly into the batter for extra flavor.
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Protein: Add cooked chicken, turkey, or even beans to the batter for more protein if you’re looking to make it even heartier.
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Serving Suggestions: These pancakes can be served with a side of salad, avocado, or a poached egg for a complete meal.
Why This Recipe is Healthy and Budget-Friendly:
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Whole wheat flour provides more fiber and nutrients compared to white flour.
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Vegetables add essential vitamins, minerals, and fiber to your pancakes without adding a lot of calories.
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Greek yogurt or low-fat sour cream as a topping offers a healthy dose of protein and probiotics.
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Affordable ingredients like flour, eggs, and seasonal veggies make it a great budget-friendly choice.
This recipe is flexible, nutritious, and easy to adjust based on what you have in your pantry. Enjoy these savory pancakes as a filling, healthy meal!