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- Preheat the oven
Preheat to 180°C (356°F).
- Prepare the vegetables
Grate the potatoes and carrot. Chop the spring onions and bell pepper.
- Mix the batter
In a large bowl, whisk together eggs, milk, flour, and baking powder. Season with salt and pepper.
- Combine ingredients
Add the grated and chopped vegetables to the batter. Mix gently until well combined.
- Prepare for baking
Grease a baking dish with olive oil. Pour in the mixture and spread evenly.
- Add cheese (optional)
Sprinkle shredded cheese over the top if desired.
- Bake
Bake for 25–30 minutes, until golden brown and fully cooked.
- Make the yogurt sauce
In a small bowl, mix yogurt, mayonnaise, parsley, salt, and pepper.
- Serve
Slice the pancake and serve warm with the yogurt sauce on the side.
🍽️ Serving Suggestions
- Pair with a fresh green salad for a balanced meal
- Enjoy as a snack or light lunch
- Serve with fresh fruit or steamed vegetables
💡 Cooking Tips
- Broil for the last 5 minutes for a crispier top
- Swap cheeses or skip it for a dairy-free version
- Don’t overcrowd the baking dish—spread evenly for even cooking
🥗 Nutritional Benefits
- Potatoes: Provide energy-rich carbohydrates and fiber
- Vegetables: Packed with vitamins and antioxidants
- Carrots: High in beta-carotene (great for eye health)
- Yogurt: Supports digestion with probiotics and adds protein
🥦 Dietary Notes
