Looking for a delicious and guilt-free way to sneak more veggies into your meals? These Healthy Vegetable Pancakes are the perfect choice! Made with fresh cabbage, carrots, spinach, and oat flour, they’re packed with fiber, vitamins, and protein—all while staying light and low in calories. Perfect for breakfast, lunch, or even a quick
- 200g finely chopped cabbage
- 3 eggs
- ½ chopped onion
- ½ grated carrot
- ¼ cup chopped spinach leaves
- ¼ cup oat flour
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
1. Prepare the Vegetables
Start by washing all your vegetables thoroughly. Finely chop the cabbage and spinach leaves, grate the carrot, and dice the onion.
In a large mixing bowl, beat the eggs until fluffy. Add the milk, oat flour, salt, and black pepper, then whisk together until smooth.
Next, fold in the chopped vegetables—cabbage, onion, carrot, and spinach—mixing well to create a thick but pourable batter. The consistency should be similar to pancake batter, holding together easily without being too runny.
2. Cook the Pancakes
Heat a nonstick skillet or frying pan over medium-low heat and lightly brush it with olive oil.
Spoon portions of the mixture onto the pan, flattening each one slightly to form small pancakes.
Cook for 2–3 minutes per side, or until golden brown and firm. Make sure both sides are evenly cooked and slightly crisp around the edges.
3. Serve & Enjoy
Serve your vegetable pancakes warm, fresh off the skillet. They taste amazing with:
These pancakes are low in calories and high in nutrition, making them perfect for meal prep or a quick, healthy bite at any time of day.
Tip: You can customize your pancakes by adding herbs like parsley, cilantro, or a pinch of chili flakes for an extra flavor boost!
