Stir-Fry Vegetable Pancake
A savory vegetable pancake topped with melted butter and spices, perfect for a quick breakfast or light lunch, combining crispy texture with fresh vegetable flavors.
Ingredients
Instructions
- Blend milk, flour, salt, and eggs with a mixer for 2 minutes.
- Pour the batter into a skillet.
- Bake in a 450°F oven for 10 minutes.
- Lower oven temperature to 350°F and bake for another 10 minutes.
- While baking, melt 2 to 3 tablespoons of butter in a pan and sauté vegetables and spices of your choice.
- Spoon the sautéed vegetables over the pancake.
- Add grated cheese, salt, and pepper to taste if desired.
Tips & Substitutions
For a gluten-free version, substitute the flour with almond flour or a gluten-free blend. You can also use plant-based milk like almond or oat milk for a dairy-free option. If you don't have a mixer, whisking by hand will work fine, just ensure there are no lumps. Adding herbs like chives or parsley to the batter can enhance flavor.
Serving Suggestions
Serve the stir-fry vegetable pancake with a dollop of sour cream or Greek yogurt on top for added creaminess. Pair it with a simple green salad for a light meal or enjoy it as a hearty breakfast. This dish also pairs beautifully with 1-2-3 Fruit Sauce for a sweet contrast.
Storage & Reheating
Leftover pancake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for 10-15 minutes, or use a skillet over medium heat until warmed through. Avoid microwaving as it may make the pancake soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Vegetable Pancake contains roughly 335 calories, with 7g protein, 66g carbohydrates, and 5g fat. It is a good source of iron (19% of the Daily Value), protein (14% of the Daily Value), and calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Just give it a quick stir before using. However, freshly made pancakes tend to have the best texture and flavor.
What vegetables work best for this pancake?
You can use a variety of vegetables such as bell peppers, spinach, zucchini, or mushrooms. Seasonal vegetables add great flavor and nutrition. Sauté them until tender before adding to the pancake for best results.
Is this recipe suitable for vegetarians?
Yes, this stir-fry vegetable pancake is a vegetarian recipe. You can enhance its nutritional value by adding more vegetables or even some cheese on top. For those following a vegan diet, consider using flax eggs instead of regular eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).