Savory Pancakes (6 ways!)

These savory pancakes are a quick, easy, and healthy breakfast that take less than 6 minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables!

Course Breakfast

Cuisine American

Prep Time 1 minute

Cook Time 6 minutes

Total Time 7 minutes

Servings pancakes

Calories 152kcal

Author Arman

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 sweet potatoes cooked and cubed
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.

Notes

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.

Nutrition