3tablespoonsof vegetables of choice: in here, I used spinach, grated raw carrots, cooked broccoli
1tablespoonflour of choiceI personally like to use spelt
¼teaspoonherbs/spices of choicee.g. cinnamon, curry powder, cumin, oregano, turmeric
Beat eggs and milk together in a bowl until blended. Add rest of the ingredients and combine.
Heat butter/oil in a 6 to 8 inch nonstick pan over medium-low heat, tilting the pan to coat bottom (see note)
Pour in the mixture (don’t stir), spread evenly, and let the batter cook for a minute or so until the bottom starts to set.
Flip and cook the other side until lightly browned.
Remove from pan. Once cooled, slice into desired shapes.
For veggies, you can use cooked or raw (grate or finely chop). Can serve as is or spread nut butters, avocado, Greek yogurt, etc. on top/If you don't have a 6-8 inch pan or want to make these pancakes thicker, pour in the egg mixture and as eggs start to set, fold the pancake in half. Finally cook until the inside is completely cooked, about 2-3 minutes.