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Serve the pancakes warm topped with the creamy cucumber herb sauce.
These pancakes can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
The sauce keeps fresh for about 2 days when stored in an airtight container in the fridge.
Variations:
Add finely chopped spinach or kale to the pancake batter for extra greens.
Substitute pumpkin with sweet potato puree for a different flavor.
Use coconut yogurt for a dairy-free sauce alternative.
Spice it up by adding chili flakes or smoked paprika to the batter.
FAQ:
Q: Can I make the pancakes gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend.
Q: Can these pancakes be frozen?
A: Yes, freeze cooked pancakes in a sealed container or bag for up to 1 month. Reheat before serving.
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs are best for the sauce, but you can substitute with 1 teaspoon dried herbs if needed.
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