These Savory Vegetable Egg Pancakes are a quick, healthy, and delicious meal packed with fresh vegetables, protein-rich eggs, and aromatic herbs. They are soft on the inside, crispy on the outside, and bursting with flavors. Perfect for breakfast, brunch, or a light meal, these pancakes are a great way to add more veggies to your diet while keeping things tasty!
Preparation Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- ½ cup carrot (grated)
- ½ cup cabbage (finely shredded)
- 1 onion (finely chopped)
- 1 tomato (chopped)
- ½ cup spring onions (chopped)
- ½ cup milk
- 2 tbsp all-purpose flour
- 4 to 5 eggs
- Salt (to taste)
- ½ tsp black pepper
- 1 tsp oregano
- Oil or butter (for frying)
Directions
Step 1: Prepare the Vegetable Mixture
- In a large mixing bowl, combine the grated carrot, shredded cabbage, chopped onion, tomato, and spring onions.
- Mix well to distribute the vegetables evenly.
Step 2: Make the Pancake Batter
- In a separate bowl, whisk together the eggs and milk until well combined.
- Add the all-purpose flour, salt, black pepper, and oregano, whisking until the batter is smooth and lump-free.
- Pour this egg mixture over the prepared vegetables and stir until all the vegetables are evenly coated with the batter.
Step 3: Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
- Spoon the vegetable batter into the skillet, forming small to medium-sized pancakes.
- Flatten them slightly with the back of a spoon to ensure even cooking.
- Cook for 2-3 minutes per side, flipping when the bottom turns golden brown and the eggs are fully set.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
Step 4: Serve and Enjoy!
- Serve the pancakes hot. Enjoy them on their own or with fresh yogurt, sour cream, or your favorite dipping sauce!
Nutritional Facts (Per Serving)
- Calories: 160 kcal
- Carbohydrates: 8g
- Protein: 10g
- Fat: 9g
- Fiber: 2g
- Sodium: 220mg
The Origins and Popularity
These savory egg pancakes are inspired by Asian-style vegetable omelets and Korean pancakes (jeon). They are light, flavorful, and packed with nutrition, making them a popular choice for quick meals across various cultures.
This dish is loved worldwide for its simplicity, versatility, and budget-friendly ingredients. Whether you’re looking for a high-protein breakfast or a vegetarian-friendly meal, these pancakes are a go-to recipe!
Why You’ll Love This Recipe
✔ Quick & easy – Ready in under 30 minutes.
✔ Nutritious & filling – Packed with protein, fiber, and vitamins.
✔ Customizable – Add your favorite vegetables, spices, or cheese.
✔ Low-carb & high-protein – A healthy alternative to regular pancakes.
✔ Great for meal prep – Store and reheat easily for busy mornings.
Health Benefits
These vegetable egg pancakes provide several health benefits:
✔ Rich in fiber – Supports digestion and gut health.
✔ High in protein – Eggs provide muscle-building amino acids.
✔ Loaded with vitamins – Carrots and cabbage boost immunity.
✔ Low in carbs – A healthier option than flour-based pancakes.
Serving Suggestions
These savory egg pancakes are versatile and pair well with:
🥗 A fresh green salad – A light, refreshing contrast.
🍶 A side of yogurt or sour cream – Adds a creamy, cooling effect.
🌶 Spicy chili sauce or salsa – Enhances the flavor with a kick.
🍞 Warm toast or whole grain bread – For a complete meal.
Tips for Success
✔ Use fresh vegetables – For the best taste and texture.
✔ Don’t overmix the batter – Mix just until combined.
✔ Cook on medium heat – To prevent burning and ensure even cooking.
✔ Use a non-stick skillet – Helps prevent sticking and makes flipping easier.
✔ Experiment with flavors – Try adding garlic, paprika, or Parmesan cheese for extra depth.
Variations to Try
🌿 Herb-Infused: Add chopped parsley, basil, or cilantro.
🧀 Cheesy Pancakes: Stir in shredded cheddar or mozzarella.
🌶 Spicy Version: Mix in chili flakes or diced jalapeños.
🥔 Potato Pancakes: Replace the flour with grated potatoes.
🌱 Vegan Option: Replace the eggs with a flaxseed egg (1 tbsp flaxseed + 3 tbsp water).
Conclusion
These Savory Vegetable Egg Pancakes are a healthy, flavorful, and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. Whether you’re looking for a protein-rich meal or a quick snack, these light, fluffy, and veggie-packed pancakes are a must-try!
Frequently Asked Questions
-
Can I make these ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. -
Can I freeze these pancakes?
Yes! Stack with parchment paper between each pancake and freeze for up to 1 month. -
How do I reheat them?
Reheat in a pan over low heat, in an oven at 180°C (350°F) for 10 minutes, or microwave for 30-40 seconds. -
Can I use different vegetables?
Absolutely! Try zucchini, bell peppers, spinach, or mushrooms. -
What can I use instead of flour?
Use chickpea flour, almond flour, or cornstarch for a gluten-free version. -
Can I add meat to these pancakes?
Yes! Add cooked bacon, ham, or shredded chicken for extra protein. -
How do I make the pancakes extra crispy?
Cook on medium-high heat and don’t overcrowd the pan. -
Are these pancakes keto-friendly?
Yes! Replace flour with almond flour and reduce the tomato quantity. -
Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 12-15 minutes. -
What’s the best dipping sauce for these?
Try Greek yogurt, tzatziki, hot sauce, or avocado dip.
These Savory Vegetable Egg Pancakes are an easy, delicious, and healthy way to enjoy veggies and protein in one bite! Try them today and enjoy a flavorful, wholesome meal! 🥞🌱🔥