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Drain all vegetables thoroughly after blanching to avoid sogginess in the egg mixture.
Use a non-stick pan for smooth flipping and even cooking.
Cook the pancakes on low heat to ensure the eggs are cooked without browning too quickly.
Customize by adding other vegetables like bell peppers, zucchini, or scallions.
For extra flavor, sprinkle sesame seeds or chopped herbs before serving.
Nutritional Benefits
Spinach: High in iron, vitamins A and C, and antioxidants, supporting immunity and eye health.
Enoki Mushrooms: Low in calories, rich in fiber, and packed with vitamins B and D for energy and bone health.
Carrots: Great source of beta-carotene, vitamin K, and potassium, promoting good vision and heart health.
Eggs: Provide high-quality protein, essential vitamins, and healthy fats.
Dietary Information
Vegetarian-Friendly: Contains no meat, but uses eggs.
Low-Carb: Minimal carbs, suitable for low-carb diets.
Dairy-Free: No milk or cheese included.
Gluten-Free: Naturally gluten-free with no flour or wheat products.
Nutritional Facts (Per Serving)
Calories: ~120
Carbohydrates: 6 g
Protein: 8 g
Fat: 6 g
Fiber: 2 g
Sodium: ~150 mg
Storage
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a non-stick pan over low heat or in the microwave.
Freezing: Not recommended, as eggs and vegetables may lose texture.
Why You’ll Love This Recipe
Quick and easy to prepare, perfect for busy mornings or meal prep.
Packed with nutrients from fresh vegetables and protein-rich eggs.
Customizable with your favorite vegetables and seasonings.
Versatile for breakfast, snacks, or side dishes.
Conclusion
Spinach, Enoki Mushroom, and Carrot Egg Pancakes are a flavorful and nutritious dish that’s perfect for any time of day. With their vibrant vegetables and simple preparation, these pancakes are a healthy choice for busy schedules. Whether served on their own or paired with other dishes, they’re sure to delight with their taste and versatility!
