- 1 1/2 c Flour
- 2 tsp Sugar
- 2 tsp Baking Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 1/2 c Butter Milk (if you don’t have butter milk, add 1 1/2 tbsp vinegar to normal milk – I use apple cider vinegar)
- 2 Eggs – lightly beaten
- 1 stick (113g) Butter – melted
- About 150g grated veggies – I use grated zucchini, carrot, blitzed onion and mushrooms, what ever is left in the fridge looking a bit soggy. If I have too much left, I freeze ready for the next batch of pancakes.
Mix all the dry ingredients together in a big bowl. Squeeze the liquid out of the vegetables.combine the buttermilk, eggs and melted butter and add to the dry ingredients to make a pancake batter. Add veggies to the batter. Fry the pancakes like you would any other pancake batter on a medium heat. We sometimes add sliced avocado or poached eggs. The kids like theirs with ketchup. Eliot and I mix Sriracha with whole egg mayo as our sauce of choice.