Green Onion & Cheddar Savoury Pancakes
September has arrived and it’s back to routine and our scheduled lifestyles. We are always thinking of easy meals the whole family will like. This savoury pancake recipe is a perfect one to try this week! You can modify to your liking by adding or subtracting certain vegetables. These pancakes are vegetarian and you can add dairy free cheddar cheese to make it dairy free! Who doesn’t love pancakes for dinner?
We have so many green onions in our garden that we had to get creative and look up some recipes to use them up. Green onion & cheddar savoury pancakes were one of the top recipes on google and we have NEVER even made savoury pancakes before. I guess we missed the memo on this one. We blended a few recipes together to make the perfect combo, we hope you love it!
Grab a large bowl, a few measuring cups and a whisk. We like to put all the ingredients on the counter at once to be prepared step by step. We often measure out the liquid ingredients before we start mixing the dry ingredients. Purchase farm fresh eggs when ever possible. Do you know the different meanings of egg carton labels? Be sure to check out this article to learn more about choosing the right eggs here. There’s also a new category called “Pasteurized Organic Eggs” where the chickens are fed organic feed and roam anywhere they want in the pastures.
Ingredients
(Around 8-10 Medium Sized Pancakes)
2 cups unbleached all-purpose flour
2 teaspoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon of salt
2 large eggs
1 & 1/2 cups unsweetened oat milk
2 tablespoons oil, plus more for the pan
1 cup shredded cheddar cheese dairy or non dairy
3 large green onions, thinly sliced (around 1/2 cup)
1/4 cup peas (optional)
Instructions
(Less than 30 Minutes to Make)
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Add eggs, oat milk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese, green onions & peas.
Heat a large pan over medium. Add some oil to the pan. Cooking in batches, ladle 1/4 cup batter per pancake into the pan. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with sour cream or dairy free yogurt (add hot sauce if you like a little heat) & green onions. Enjoy!
