Savory Pancake Trio!

Savory Pancake Trio!

These pancakes were inspired by beautiful spring vegetables! I had a lot of lovely vegetables in my fridge and I wanted to use them in a unique way. I find that this dish just screams "spring." It is so pretty, green and colorful! 

I love to enjoy these pancakes with some hummus on top, or some caramelized onions. They are also a great side dish & also would make a great type of taco/wrapper for a veggie or meat sandwich. Yum! 

I think of sunshine, a vegetable garden and long walks in nature when I see these delightful pancakes. They are like little rays of sun! 

I hope that you enjoy these and experiment with different flavors and takes on these three. Enjoy the glorious spring and these pancakes! 

Savory Pancake Trio: 

Pea & Dill   Zucchini & Red Onion  Carrot & Curry

** Special Equipment Needed: English Muffin Rings to form the pancakes

Batter: 

3 eggs

1/4 cup gluten free flour mix

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon kosher salt

+ extra olive oil for the electric skillet

1. Place all of the ingredients into a blender. Blend until the mixture is smooth. 

2. Prepare the veggie mixtures. Then, divide the batter into thirds and pour 1/3 of the batter into each of the three veggie mixture bowls. Then, stir to combine. 

Veggies

Set out three small bowls. In each bowl place a different veggie mixture as laid out below:

Variation: You may add 1 tablespoon finely chopped onion, or one minced garlic clove to the pea or carrot pancakes for a different flavor. 

1/3 cup peas + 1/4 teaspoon dried dill

1/3 cup shredded carrots + 1/2 teaspoon curry powder

1/3 cup shredded zucchini + 1 tablespoon finely chopped red onion + 1/4 teaspoon dried thyme ( Make sure to place the zucchini in the middle of a clean kitchen towel and squeeze out the extra liquid before adding it to the bowl) 

1. To make the savory pancakes, heat an electric skillet to 350F. Drizzle olive oil into the skillet to coat. 

2. Coat the English muffin rings with olive oil to grease them.  (I like to use 4 at a time in the skillet) 

3. Pour the batter by 1/4 cupfuls into the greased English muffin rings in the skillet. Let the batter set up in the rings. When the mixture looks dry on the edges, use tongs to remove the rings and gently flip the pancakes over to cook on the other side. These pancakes are fairly delicate. Sometimes you might have a "casualty" or two, but they make great snacks! 

Serve hot & enjoy!