Colorful vegetable egg pancake

Overview

The breakfast I made for my son in the morning was nutritious. The little boy happily went to school after eating.

Peel, wash and cut the carrots into shreds, wash and cut the rapeseed into shreds, and cut the green onions into chopped green onions.
Put the flour into a large bowl, add the milk and mix well.
Add eggs and mix well.
Add shredded carrots, shredded rapeseed, and chopped green onions and stir evenly.
Add appropriate amount of salt and stir evenly.
Heat the oil in a non-stick pan, pour in the batter, turn the pan and spread it into a pancake, fry over low heat until both sides are golden brown.