Savory Egg Veggie Pancakes
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- ½ teaspoon oil or butter
- 1 egg
- 1 tablespoon milk or breastmilk
- 3 tablespoons cooked or raw vegetables, chopped small or grated
- 1 tablespoon flour
- 1 teaspoon ground flaxseeds
- ¼ teaspoon herbs or spices (cinnamon, mild curry powder, cumin, oregano, turmeric, etc.)
In 6-inch nonstick pan, heat butter or oil over medium-low heat, tilting pan to coat bottom.
In bowl, beat egg and milk until blended. Add vegetables, flour, flaxseeds and herbs; stir to combine. Pour mixture into heated pan, spread evenly (don’t stir) and cook batter 1 minute, or until bottom lightly sets.
Flip and cook other side until lightly browned. Remove from pan. Once cooled, slice into desired finger- food shapes and serve.