A delicious, high protein, gluten free savoury pancake recipe that is chock full of hidden vegetables.
1 cup Gluten Free Oat Flour (wholewheat and plain work as well)
1 cup Milk, of choice
1 Egg or 2 Egg Whites
1/2 cup Loosely Baby Spinach, chopped finely
1/2 cup Sweet Potato, cubed
1/2 Grated Cauliflower
1/2 - 3/4 cup Shredded Cheddar Cheese
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cayenne Pepper
Serving Options: Sriracha, Sour Cream, Salsa
In a large mixing bowl, add the flour, milk and egg (or egg whites) and stir until just combined.
Add the baby spinach, cubed sweet potato, grated cauliflower, shredded cheese and spices and mix until fully incorporated.
Coat a frying pan with cooking spray/oil and allow to heat on low until hot. Once hot, add batter 1/4 cup at a time and cover. Once bubbles start to form, flip and cook for a further 2 minutes, or until golden on the outside. Repeat the process until all the batter is cooked.
Serve pancakes simply with hot sauce/greek yogurt/hot sauce or simply eat as it is!