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Serve hot with soy sauce, chili sauce, or a yogurt-based dip.
These pancakes are best fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a pan to restore crispiness.
Perfect for lunch boxes, brunch platters, or as a healthy appetizer.
Variations:
Add chopped green onions or garlic chives for an aromatic touch.
Mix in grated zucchini or bell peppers for more color and texture.
Add a spoonful of flour or breadcrumbs for a firmer texture if preferred.
FAQ:
Q: Can I use frozen spinach instead of fresh?
A: Yes, thaw it completely and squeeze out all excess moisture before using.
Q: Are these pancakes gluten-free?
A: Yes, this base recipe is naturally gluten-free. Always check the labels on your baking soda and seasonings to confirm.
Q: Can I make these in advance?
A: Yes, you can prepare the egg and vegetable mixture a few hours ahead and store it in the fridge before frying.
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