Healthy Vegetable Pancakes with Spinach and Oatmeal: A Wholesome Start to Your Day

These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave for a quick meal.
For longer storage, freeze the cooked pancakes in a single layer and reheat directly from frozen.
Variants:

Cheese Lovers: Add shredded mozzarella or feta to the batter for extra flavor.
Herbaceous Touch: Mix in fresh herbs like parsley, dill, or basil for a fragrant twist.
Vegan Option: Replace eggs with a flaxseed or chia seed mixture (1 tbsp seeds + 3 tbsp water per egg) and use plant-based milk.
Spicy Kick: Add a pinch of chili flakes or finely diced jalapeños to the batter.
FAQ:
Q: Can I use frozen spinach instead of fresh?
A: Yes, thaw and squeeze out excess water before adding it to the batter.

Q: Are these pancakes gluten-free?
A: Yes, as long as you use certified gluten-free oats.

Q: Can I use other vegetables?
A: Absolutely! Grated sweet potatoes, bell peppers, or broccoli work well in this recipe.