Ingredients

• 1 C your favorite pancake mix
• 2 tsp curry powder
• 1/2 tsp salt
• 1/2 C Thrive Life Potato Dices
• 1/3 C Thrive Life Green Peas
• 2 Tbsp Thrive Life Chopped Onions
• 1/2 - 1 C Thrive Life Red Bell Peppers or Green Bell Peppers
• 1-2 C water (see note below)
• 2 Tbsp oil
• *optional: 1/4 C Thrive Life Sausage Crumbles, rehydrated
• *optional: 1/4 C Thrive Life Spinach

Directions

1. Add pancake mix, curry powder and salt into mixing bowl. Mix thoroughly to combine.
2. Add all the veggies. Go ahead and switch out fresh or frozen as you desire. Don't worry if you don't have something on hand. Substitute as needed.
3. Add water, starting with 1 cup. If you're using mostly freeze dried vegetables, be prepared to add up to 1/2 cup more water if needed. Add a little at a time if needed to make a nice, thick (but thoroughly moistened) batter.
4. Stir just enough to moisten, then let sit for a few minutes while you heat oil in skillet.
5. Heat oil to medium high in a skillet. When hot, add a spoonful of batter to the hot skillet. Cook until dry around edges, then flip and finish cooking on the other side.
7. Repeat until all batter is cooked. Expect 5-6 4-inch pancakes.
8. Serve as is or with a hot sauce dip. Serve alone or as a side. In my house, we usually eat out of hand like a sandwich.
9. *optional: If using freeze dried sausage, refresh FIRST by covering with HOT water, let sit 10-15 minutes till tender. Strain and stir into batter.