Broccoli Pancakes
Elevate your weeknight meals with these golden and savory Broccoli Pancakes, a creative twist on classic comfort food that sneaks in a nutritious boost. Made with tender steamed broccoli, grated Parmesan cheese, and a hint of garlic and onion powder, these fluffy pancakes are packed with flavor in every bite. The quick recipe comes together in just 35 minutes, making it an ideal option for busy households or even meal prepping. Perfect as a light lunch, appetizer, or side dish, these veggie-packed pancakes are crisp on the outside, tender on the inside, and pair wonderfully with your favorite dipping sauces or a sprinkle of extra Parmesan. Optimized for easy preparation and guilt-free indulgence, Broccoli Pancakes are proof that healthy can be irresistibly delicious.
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Recipe Information
Ingredients
- 300 grams broccoli florets
- 100 grams all-purpose flour
- 2 large eggs
- 120 milliliters milk
- 50 grams grated Parmesan cheese
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
Wash and cut the broccoli florets into small pieces. Steam or boil the florets for 5 minutes, or until they are tender but not mushy. Drain well and set aside to cool slightly.
Transfer the cooked broccoli to a food processor. Pulse a few times until the broccoli is finely chopped, but not pureed. Alternatively, you can finely chop the broccoli by hand.
In a large mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.
In a separate bowl, beat the eggs and mix in the milk. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
Fold the chopped broccoli and Parmesan cheese into the batter until evenly distributed.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop 1/4 cup of batter for each pancake and flatten slightly with the back of a spoon to form a pancake shape.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning. Repeat with the remaining batter, adding more olive oil to the skillet as necessary.
Serve the broccoli pancakes warm, garnished with additional Parmesan cheese or your favorite dipping sauce, if desired.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
