I am certain both you and your kids will love this Savory Gluten-Free Pancakes recipe. I know this because my two picky eaters cannot stop eating them (along with my husband and me). And guess what? These pancakes gluten-free wonders are packed with vegetables. We love these for dinner, but they'd certainly be a hit for breakfast and lunch, as well!
Savory Gluten-Free Pancakes Recipe
This savory gluten-free pancakes recipe is the perfect way to enjoy breakfast for dinner!
- olive oil: for pan
- cauliflower, grated or finely chopped: 1 cup
- carrots, grated: 1 cup
- zucchini: ½ cup
- plain, non-fat yogurt: 1 cup
- large egg: 1
- all-purpose gluten-free flour: 1 cup
- granulated sugar: 1 tablespoon
- salt: ½ teaspoon
- baking soda: ½ teaspoon
- unsalted butter: 1 tablespoon
- cheddar cheese, finely grated: ¾ cup
Step 1: Coat the bottom of a large sauté pan with olive oil and place it over medium heat.
Step 2: Add the cauliflower, carrots and zucchini and cook, stirring occasionally, until they are tender, about 8 minutes. Set aside to cool.
Step 3: While the vegetables are cooking, in a large mixing bowl, combine the yogurt and egg and mix until well blended.
Step 4: Add the flour, sugar, salt and baking soda and mix until everything is evenly incorporated and smooth.
Step 5: Mix in the vegetables and coat the bottom of the same large sauté pan with a bit of the butter, and place it over medium heat.
Step 6: Use a 1/8 cup measure to scoop the batter and drop it into the pan, with ample space between each one.
Step 7: Sprinkle about 2 teaspoons of the cheese on top of each portion of batter
Step 8: Cook the pancakes until they start to bubble a bit along the edges, 2 to 4 minutes per side. They should be golden brown on both sides when they are done. (Note that the cheese will only be added to one side.) Use a little more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you're ready to serve.