Clean eating made simple
This simple recipe has been a firm summer favourite in my family. My younger sister created this in pursuit of sibling rivalry. It was all in the hope of making dad happy, it worked! I’m not one for holding a grudge, it stayed and was added to my teenage recipe book. It’s a part of our go-to recipes for a bag of frozen veg (which can be pretty uninspiring!) This recipe makes clean eating yummy!
It ticks the delicious vegetarian box too if you’re trying to up the veg! What I love the most is that it’s simple and quick meal to rustle up when you’re in a hurry. You can spice it up with garlic and chili or just have the original version.
When I first made this recipe myself (I was only 12) I won’t kid on, the pancakes weren’t easy. But, with a little bit of practice (dad had to eat a LOT of scrambled eggs, I worked out the technique to get perfect round and evenly thin ones.
I use a small nonstick frying pan. I have used a larger one before too. But, since we are watching our portion sizes; this is best. Or you can always share….
Don’t worry if the batter seems a little thin. If you swirl the batter around the pan immediately after you pour it in and leave it, it will set just right to flip over.
I sometimes make a batch of the pancakes and put them in the freezer. They are good for using as wraps too if you want fewer carbs and more protein.
Give the recipe a go. What fillings have you tried? Let me know how you got on in the comments. Enjoy!
15 minPrep Time
25 minCook Time
40 minTotal Time
- First make the vegetables:
- Heat the oil in a pan on low heat and add the optional garlic and chilli, sauté them for a min.
- Add the frozen vegetables , pepper, salt and black pepper, cook on a medium heat for approx 20mins until soft, add the parsley.
- Then make the pancakes:
- Put the flour, salt and egg together in a bowl and beat to a smooth batter.
- Then add half the milk and the melted butter.
- Stir in the remaining milk with the herbs.
- Lightly grease a small frying pan and heat.
- Cook a quarter of the batter each time, swirling it in the pan to make an even and thin pancake. Flip over to other side when slightly brown at the edges.
- Assemble by laying out the pancakes and half filling them, fold over and sprinkle with the cheese, grill if required. Serve hot with a green salad