- In a large bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and smoked paprika.
- In another bowl, beat egg and milk, then mix in the cheese, grated vegetables, bell peppers, and herbs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
2. Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour ¼ cup of batter onto the skillet for each pancake, spreading slightly.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Repeat with the remaining batter.
3. Make the Yogurt Sauce
- In a small bowl, mix Greek yogurt, garlic, lemon juice, salt, olive oil, and fresh herbs.
- Stir well and refrigerate until ready to serve.
4. Serve & Enjoy!
- Stack the pancakes and drizzle with yogurt sauce.
- Garnish with extra herbs, a sprinkle of cheese, or chili flakes for extra flavor.
Serving & Storage Tips
- Serving: Pair with a side salad or serve with smoked salmon or avocado for extra protein.
- Storage: Store pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in a single layer, then transfer to a bag. Reheat in a pan or toaster oven.
- Reheating: Warm in a pan over low heat or microwave for 30 seconds.
Variations & Customizations
- Spicy Pancakes: Add chopped jalapeños or red pepper flakes.
- Protein Boost: Mix in crumbled feta, ricotta, or cooked bacon.
- Gluten-Free: Use gluten-free flour or chickpea flour for a denser, protein-rich pancake.
- Dairy-Free: Use dairy-free milk and vegan cheese.
FAQs
1. Can I use different vegetables?
Yes! Try grated sweet potatoes, mushrooms, kale, or corn.
2. Can I make these pancakes without eggs?
Yes! Use a flax egg (1 tbsp flaxseed + 3 tbsp water).
3. How do I prevent the pancakes from being soggy?
Squeeze out all moisture from grated vegetables before adding to the batter.
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