Ingredients
1 1/2 cups flour, any flour. I use Spelt Flour
1 cup milk or dairy-free, low-fat such as Rice Milk
1 egg
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon baking powder
1 tablespoon curry (optional)
1 tablespoon cumin (optional)
4 scallions, or green onion sliced very thin (optional)
1 medium carrot, grated fine
1/4 cup veggie you have on hand, such as fine chopped spinach, broccoli etc.
1/4 cup what ever veggie you want, like sweet peppers or zucchini or corn kernels
Olive oil or ghee
Method
Mix all pancake ingredients in a blender or food processor. Fold in the vegetables by hand. In a large non-stick skillet, heat just a few drops of olive oil or ghee. When the skillet is really hot, add the batter in small mounds, trying to fit 2 to 3 pancakes in the skillet. Cook about 1 minute on each side. Serve hot. To reheat, warm covered in one layer in a 300 degree f oven for about 10 minutes or pop in the toaster oven and toast on dark setting. (longer if they are frozen)
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