- 10 minutes
- 15 minutes
A savory pancake filled with whole wheat and veggies.
- 1. In a large bowl whisk together eggs, milk, and flour into a smooth batter. Fold in cabbage, carrots, cilantro, and shrimp and season to taste with salt and pepper.
2. Heat vegetable oil in a small non-stick skillet until shimmering then add 1/4 of the batter. Cook for 5 minutes, or until browned then carefully flip and cook until batter is browned and shrimp are cooked through, about 5 more minutes. Remove from pan and keep warm while you repeat with remaining batter. Serve with a dollop of greek yogurt, red pepper flakes and more cilantro if desired.