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Serve these pancakes fresh with a side of fresh vegetables or a light salad for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a pan or microwave before serving.
Variations
Add finely chopped spinach or kale for extra greens.
Substitute parsley with chives or dill for a different herb flavor.
Use almond or oat milk to make it dairy-free.
FAQ
Q: Can I make this recipe vegan?
A: Yes, replace eggs with flaxseed meal and use plant-based milk and vegan cheese.
Q: Can I prepare the batter in advance?
A: Yes, store the batter in the fridge for up to 24 hours before cooking.
Q: Are these pancakes gluten-free?
A: Use certified gluten-free oats to make the recipe gluten-free.
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