Stage 1: Prepare the Pancake Batter
- Blend the Oats: In a blender or food processor, pulse the rolled oats until they form a coarse flour-like texture. You can also use oat flour if you have it on hand.
- Mix the Dry Ingredients: In a large mixing bowl, combine the oat flour, whole wheat flour, baking powder, salt, and black pepper. Stir to combine.
- Add Wet Ingredients: In a separate bowl, whisk together the milk, egg, and olive oil until smooth. Pour the wet ingredients into the dry ingredients and stir to combine.
- Add Vegetables: Fold in the chopped spinach, grated carrot, grated zucchini (if using), chopped onion, and minced garlic. The mixture should be thick and well-combined.
Stage 2: Cook the Pancakes
- Heat the Pan: Heat a large skillet or non-stick frying pan over medium heat. Add a small amount of olive oil to coat the bottom of the pan.
- Cook the Pancakes: Using a 1/4 cup measuring cup, scoop the batter into the pan and flatten slightly with the back of the spoon to form small pancakes. Cook for 3-4 minutes on each side or until golden brown and crispy. Flip carefully using a spatula.
- Repeat: Continue cooking the remaining pancakes, adding more oil to the pan as needed. If the pancakes are too thick, you can add a little more milk to adjust the consistency of the batter.
Stage 3: Serve and Enjo
- Garnish: Once the pancakes are cooked, serve them warm. You can garnish with fresh parsley, a sprinkle of grated cheese, or even a dollop of Greek yogurt for extra creaminess.
- Serve with Sides: These pancakes pair wonderfully with a side of avocado slices, a light tomato salad, or a dollop of sour cream or yogurt for a more filling meal.
Additional Tips and Variations:
- Make It Vegan: Omit the egg and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and non-dairy milk to make these pancakes vegan-friendly.
- Flavor Add-ins: Feel free to experiment with other spices like paprika, cumin, or nutmeg to add different flavors to the batter.
- Other Veggies: You can add mushrooms, bell peppers, or sweet potatoes to the batter for extra flavor and texture.
- Make-Ahead: The pancakes can be made ahead and stored in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet or microwave before serving.
Conclusion
These Vegetable Pancakes with Spinach and Oatmeal are a healthy, tasty, and versatile dish that’s easy to make and packed with nutrients. The combination of oats, spinach, and other vegetables makes for a satisfying, fiber-rich meal that’s perfect for any time of the day. Serve them with your favorite toppings and enjoy a delicious, wholesome meal!