Fluffy and packed with nutrients, these savory pancakes are perfect for breakfast, brunch, as snacks, or even as a side dish. They’re delicious, filling, and so easy to make. You’ll get about six pancakes from this recipe and 944 IU of vitamin A per pancake. Also, you’ll be gettin’ 33 mg of vitamin C, and 47 mg of magnesium. Healthy pancakes FTW! 👊🏻💯
Optionally, you can serve the pancakes with creme fraiche, tzatziki, or vegan sour cream to keep up the lactose-free spirits 🙆.
Full recipe and nutritional info below ⤵️.
SAVORY PANCAKES WITH PEPPERS, LEEK AND SWEET CORN
Prep time
Cook time
Total time
Author: DIY BITES
Recipe type: Breakfast, Brunch, Snack
Cuisine: lactose-free, vegetarian
Serves: 5
Ingredients
- 150 g/ ⅞ cup red bell pepper, diced into small cubes
- 100 gr/ ⅝ cup sweet corn, canned
- 50 g/ ⅓ leek or red onion, finely copped
- 2 medium eggs
- 110 g whole wheat flour
- 1 tsp dry basil
- 1 tsp baking powder
- 1 tbsp olive oil
- Salt
- Pepper
Instructions
- In a medium bowl, beat eggs and add water.
- Sift flower, baking powder, and add salt, pepper, and basil.
- Mix in red bell pepper, sweet corn and leek.
- Add 1 tbsp of olive oil to pan and scoop two spoons of batter for each pancake.
- Cook on each side for 2-3 minutes or until fluffy and golden.
- Done!
Notes
Try other spices with this recipe as well, such as fresh dill, za'atar, or mild curry powder.
Cover pan with lid for 1 minute for extra fluffy pancakes.
Cover pan with lid for 1 minute for extra fluffy pancakes.
Nutrition Information
Calories: 174 Fat: 4.8 g Saturated fat: 0.88 g Unsaturated fat: 3.48 g Carbohydrates: 29 g Sugar: 2.4 g Fiber: 4.66 g Protein: 6.4 g Cholesterol: 37 mg
