I am making these pancakes for my lunches at work.  They are handy and can be eaten as finger food at my desk should the need arise.  And the need does Arise!

VEGETABLE PANCAKES

These are a lot of fun, and quite adaptable.  They are substantial enough to be a significant part of a main course.  The kinds and amounts of spices and vegetables suggested are totally flexible.  Try making a big batch in advance.  There is no problem by  freezing them and reheating them.  They are even good cold.  Occasionally I serve them with a dollop of  Greek yogurt, sour cream or ranch dressing on the side.  An added drizzle of Hoisin sauce brings out an added level of interest as well.

VEGGIE PANCAKES

• 1 1/2 cups flour, any flour.  I use Spelt Flour
• 1 cup milk or dairy-free, low-fat such as Rice Milk
• 1 egg
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon baking powder
• 1 tablespoon curry (optional)
• 1 tablespoon cumin (optional)
• 4 scallions, or green onion sliced very thin (optional)
• 1 medium carrot, grated fine
• 1/4 cup veggie you have on hand, such as fine chopped spinach, broccoli etc.
• 1/4 cup what ever veggie you want, like sweet peppers or zucchini or corn kernels
• Olive oil or ghee

Mix all pancake ingredients in a blender or food processor.  Fold in the vegetables by hand.  In a large non-stick skillet, heat just a few drops of olive oil or ghee.  When the skillet is really hot, add the batter in small mounds, trying to fit 2 to 3 pancakes in the skillet.  Cook about 1 minute on each side.  Serve hot. To reheat, warm covered in one layer in a 300 degree f oven for about 10 minutes or pop in the toaster oven and toast on dark setting. (longer if they are frozen)