Parmesan-Broccoli Pancakes

There’s something about a pancake that is irresistible, especially to little kids.  They’re small, easy to eat, and usually drenched in maple syrup.  What’s not to love about that?  I experiment with pancakes all the time, flour-less ones, gluten-free ones, even vegetable ones.  Just subtract the maple syrup and the options become endless.

Here I’ve created a savory one filled with broccoli and parmesan cheese.  Perfect for lunch or as a dinner side dish, this version is loaded with nutrients, tastes yummy dipped in tomato sauce, and like the classic, is still great for little hands.  Not to mention, they’re a really clever and fun way to serve broccoli.  Which let’s be honest, every parent could use.

These pancakes are:

1. Loaded with vitamins and minerals

2. Easy to make

3. Perfect for babies, toddlers, and kids

4. Fiber-filled

5. Freezer-friendly

6. Whole-grain

7. Portable

8. Fun to dip in your favorite sauce

5.0 from 1 reviews

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Parmesan-Broccoli Pancakes

Serves: Makes 10 pancakes

Ingredients

1. 2 cups uncooked broccoli florets

2. 2 eggs

3. ⅓ cup whole-wheat flour

4. ¼ cup grated parmesan cheese

5. ½ teaspoon salt

6. ¼ teaspoon onion powder

7. ¼ teaspoon garlic powder

8. Olive or canola oil, for cooking

Instructions

1. Pulse the broccoli florets in a food processor until very finely chopped.

2. Add to a bowl with remaining ingredients and stir together until combined well.

3. Heat a thin layer of oil in a nonstick skillet over medium heat. Drop dollops of batter onto skillet, let cook for 1 minute and flip, cooking for an additional 1-2 minutes until lightly golden and cooked through.

4. Serve with tomato sauce for dipping.

3.3.3070

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