Savory Pancakes

These savory pancakes are a quick, easy, and healthy breakfast. They are packed with veggies, fiber, and taste delicious. Watch the video below to see how I make them in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 152kcal

Author Arman Liew

Ingredients

2 large eggs
2 tablespoons olive oil
1/2 cup milk
1/2 cup Greek yogurt
1 1/2 cups self rising flour
1 cup cooked sweet potato optional
3 stalks green onion sliced
1 1/2 cups cheddar cheese shredded

Instructions

In a large mixing bowl, whisk together the eggs, olive oil, milk, sour cream until smooth. Slowly add the self rising flour until combined. Add the cooked sweet potato cubes, green onions and shredded cheese.
Add oil to a non-stick pan and place it over low-medium heat. Once hot, add portions of the pancake batter on top and immediately cover. Cook for 2-3 minutes, until bubbles appear around the sides. Flip, cover, and cook until thick and fluffy.
Repeat the process until all the pancakes are cooked up.

Video

Notes

This recipe makes eight large pancakes.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.

TO FREEZE: Place the cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months.

TO REHEAT: Microwave the pancakes for 20-30 seconds until warm.

Flavor variations

These savory pancakes are a blank canvas that can be customized easily. Here are some of my family's favorite combos:

Spinach and feta. Omit the sweet potato and fold through 1/2 a cup of baby spinach and 1/4 cup of crumbled feta cheese.
Cheese and bacon. Omit the sweet potato and add in 1/4 cup of finely chopped bacon.
Zucchini. Add one grated zucchini with excess moisture removed.
Cheese and garlic. Add one teaspoon of freshly minced garlic.
Roasted vegetable. Toss through leftover roasted vegetables.

Nutrition