*Healthy and Budget-Friendly Savory Pancakes Recipe

Here’s a Healthy and Budget-Friendly Savory Pancakes recipe — easy to make, loaded with flavor, and great for breakfast, lunch, or even dinner. These pancakes are packed with veggies and protein, made from simple pantry staples.

🥞 Savory Veggie Pancakes (Healthy & Budget-Friendly)

✅ Why you’ll love it:

• Uses affordable, everyday ingredients

• High in fiber and protein

• Customizable with seasonal or leftover veggies

• Great for meal prep or lunchboxes

🧾 Ingredients (makes 4–6 pancakes):

• 1 cup whole wheat flour (or all-purpose, oat flour, or chickpea flour)

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder or minced garlic

• ½ tsp turmeric or paprika (optional for color and anti-inflammatory boost)

• 1 large egg

• ¾ cup milk (dairy or plant-based)

• 1 cup grated or finely chopped vegetables
  (e.g. zucchini, carrots, spinach, bell pepper, green onions)

• 1–2 tbsp chopped herbs (parsley, cilantro, dill, or chives)

• Optional: ¼ cup shredded cheese or 2 tbsp nutritional yeast

Optional protein boosters (add one for extra value):

• ¼ cup cooked lentils or chickpeas (mashed slightly)

• 2 tbsp chia seeds or flaxseed meal

• ½ cup grated tofu or a bit of canned tuna/sardines

🍳 Instructions:

1. Prep veggies:

   • Grate or finely chop vegetables. If using watery veggies like zucchini, squeeze out excess liquid with a towel.

2. Make the batter:

   • In a bowl, mix flour, baking powder, salt, pepper, and spices.

   • In a separate bowl, whisk egg and milk together.

   • Add wet ingredients to the dry, stir just to combine.

   • Fold in veggies, herbs, cheese (if using), and any protein extras.

3. Cook pancakes:

   • Heat a nonstick skillet or pan over medium heat with a little oil.

   • Pour ¼ cup of batter per pancake.

   • Cook 2–3 minutes per side, until golden brown and cooked through.

4. Serve warm:

   • Serve with plain yogurt, hummus, avocado, or a spicy chutney.

   • Great on their own or as a side with soup or salad.

💡 Tips:

• No egg? Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rest 5 min).

• Gluten-free? Use oat flour or chickpea flour instead of wheat flour.

• On a tight budget? Use frozen mixed vegetables or grated potatoes.

Want a Korean-style veggie pancake (pajeon) version or something kid-friendly with cheese and hidden veggies?