1 1/2 cups whole wheat pastry flour (or use half whole wheat and half all-purpose flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
3 beaten eggs
3 cups shredded veggies*
Preheat a griddle or pan over medium low heat. In a medium bowl, mix together the dry ingredients. In a separate bowl, add the milk to the beaten eggs. Add the wet ingredients to the dry and mix. Stir in the shredded vegetables.
Add about a teaspoon of oil or butter to your pan (unless you’re using non-stick) and allow it to heat up. Using a 1/4 measuring cup, pour the batter into the hot pan. Use the back of the cup to help the batter spread evenly. Cook for 2-4 minutes and then flip and repeat. You’ll know it’s time to flip when bubbles rise to the surface. You may need to lower the heat after the first or second batch. You don’t want to burn the outside before the inside gets to cook. Enjoy!
*Many different vegetables will work. I mostly use a combination of zucchini and sweet potato. I think carrots would be great, too.