United States
FrancaisMini Onion & Cheddar Pancakes
Ingredients
3 tbsp milk or dairy-free milk alternative (plain)
2 eggs
2 tbsp3 Onion Dip Mix, or your favourite
1⁄2 cup plain Greek yogurt
1⁄2 cup large flake rolled oats
1⁄2 cup grated cheese
1⁄2 tsp baking powder
1 scoop Super Greens Smoothie Booster
Toppings (optional): Guacamole, prepared aioli, smoked salmon, baby shrimp, crab
Preparation
- In blender, pulse milk and eggs together. Add remaining ingredients except toppings. Blend until batter is smooth.
- Lightly brush a frying pan or griddle pan with oil; heat over medium heat. Using a 1-Tbsp measure as a guide, drop batter onto hot pan. Cook until bubbles begin to appear on surface, 1–2 min; flip and continue to cook 1–2 more min. Remove each pancake as done to a platter.
- To serve, add a dollop of your favourite dip and top with seafood of choice.
Nutritional Information
Per serving: Calories 30, Fat 1.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 2 g.
Tips
Go veggie and top with hummus and microgreens.
Make Ahead Tip:
Cool pancakes. Freeze in a single layer until firm; wrap and freeze up to 1 month. Defrost; reheat in batches in toaster or 375° F oven until warmed through. Or mix batter the night before; cook just before serving.
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3 Onion Dip Mix