Healthy Breakfast Pancakes with Vegetables
Video Stats
Recipe Overview
Overview
This breakfast pancake recipe is a delightful way to start your day, especially if you’re looking for something healthy and quick. The combination of gluten-free flour and eggs creates a light and fluffy texture, while the addition of fresh vegetables like bell peppers and onions not only enhances the flavor but also packs in nutrients. It’s a fantastic option for those who want to enjoy a hearty meal without the guilt.
The process is straightforward: simply mix the ingredients, let the batter rest, and then cook in a non-stick pan. This method ensures that the pancakes come out perfectly golden and delicious. The versatility of this recipe allows you to customize it with your favorite vegetables or even add some cheese for extra flavor.
What I love most about this recipe is how it caters to various dietary needs, making it suitable for gluten-free diets. Plus, it’s a great way to use up any leftover vegetables you have in the fridge. Whether you’re making breakfast for yourself or the whole family, these pancakes are sure to be a hit. Enjoy them with a side of yogurt or fresh fruit for a complete meal!
Recipe Details
Steps & Tips
Grease a large pan with oil and heat it over medium heat.
Bake in the preheated oven at 180°C for 35 minutes.
Tip: Check the broccoli for doneness; do not cook for more than 3 minutes.
Tip: Use a large bowl to mix all the ingredients for better incorporation.
Tip: Let the casserole cool slightly before serving for better slicing.
Break 2 eggs into a bowl.
Stir the eggs.
Add 2 teaspoons of sugar.
Add 2 teaspoons of yeast.
Add 1 1/5 cups of warm milk.
Add 1 1/5 cups of warm water.
Stir yeast and sugar until dissolved.
Add 2 2/3 cups of gluten-free flour.
Sift the flour.
Add 2 teaspoons of salt.
Add 1 teaspoon of dry basil.
Add the yeast mixture.
Stir well to eliminate flour lumps.
Keep the dough covered to prevent drying out.
Finely chop 3 onions.
Add oil to a frying pan and fry the onions until golden brown.
Add 1 sweet yellow pepper.
Finely chop 1 red bell pepper.
Chop 1 large tomato.
Grate 1 large potato on a fine grater.
Add 7 oz of hard cheese.
Add fried onion and pepper to taste.
Stir the pancake mixture with vegetables well.
Add 2 ladles of the mixture and spread evenly over the skillet.
Cook for 3 minutes over medium heat, then turn it over.
Cook for another 3 minutes, ensuring the pancake does not burn.
Taste the first pancake to ensure the vegetables are cooked.
Tip: If the vegetables are cut very finely, 6-7 minutes over medium heat is enough for them to cook.
Tip: Cooking time can be slightly increased depending on the pan or type of burner.
Tip: It's good if you have 2 identical pans of the same diameter for flipping pancakes.
Tip: Serve the salad as a light meal or a refreshing side dish.
Mix 1 tablespoon of olive oil and fresh lemon juice in a small bowl.
Crush 1 clove of garlic, add black pepper, salt, and Dijon mustard.
Finely chop 3.5 ounces of spinach.
Peel and finely chop 1 cucumber.
Finely chop half of a large green bell pepper.
Finely chop a quarter of a red onion.
Cut 6 cherry tomatoes into halves or quarters.
Add 1 tablespoon of pumpkin seeds and 1 tablespoon of flax seeds to the salad.
Tip: Fiber is essential for digestive health and helps regulate blood sugar levels.
Cut the avocado in half and finely chop it.
Add the dressing to the salad and mix all ingredients well.
Tip: Pair the salad with a lean protein like grilled chicken or fish for a well-balanced meal.
Stir the mixture with a whisk.
Cover and place the dough in a warm place for 30 minutes.
Tip: Cover the mixture and set it aside for a while to allow flavors to meld.
Add some oil to the pan and cook over medium heat.
Put a few ladles of dough and flatten it in the pan.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Gluten-free flour can be a great alternative for those with gluten sensitivities.
- •Adding vegetables to pancakes not only enhances flavor but also boosts nutritional value.
- •Using a non-stick pan can help achieve perfectly cooked pancakes without sticking.
- •Incorporating eggs adds protein and helps bind the pancake mixture.
