Breakfast
Healthy Vegetable Pancakes (Gluten-Free)
These healthy vegetable pancakes are made with leek, carrot, red pepper, eggs, gluten-free oats, and cheese for an easy skillet meal with crispy edges and a soft, savory center.
Ingredients
Instructions
- Finely slice the leek and red pepper, then grate the carrot so the vegetables cook quickly and evenly.
- Heat a little olive oil in a non-stick skillet. Add the leek, carrot, and red pepper and sauté until the vegetables soften.
- In a separate bowl, combine the eggs, gluten-free oats, and salt.
- Add the sautéed vegetables and shredded kasar cheese to the egg mixture, then stir until everything is evenly combined.
- Transfer the mixture back to a lightly oiled non-stick skillet and spread it into an even layer. Cook over low-medium heat until the bottom is set and golden.
- Carefully flip the vegetable pancake and continue cooking until the second side is golden and the center is completely set.
- Transfer to a serving plate, slice into wedges, and serve warm.