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Parmesan-Broccoli Pancakes

May 20, 2016 By Danielle 5 Comments

parmesan broccoli pancakes www.redkitchenette.comThere’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:

  • Loaded with vitamins and minerals
  • Easy to make
  • Perfect for babies, toddlers, and kids
  • Fiber-filled
  • Freezer-friendly
  • Whole-grain
  • Portable
  • Fun to dip in your favorite sauce

5.0 from 1 reviews
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Parmesan-Broccoli Pancakes
Serves: Makes 10 pancakes
 
Ingredients
  • 2 cups uncooked broccoli florets
  • 2 eggs
  • ⅓ cup whole-wheat flour
  • ¼ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 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

parmesan broccoli pancakes www.redkitchenette.com

 

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5 Comments · Filed Under: 9-12 months + Up, First Finger Foods, Lunch & Dinner, Sides, Toddler and Beyond

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Comments

  1. Betsy says

    May 20, 2016 at 5:25 pm

    Delicious recipe! Looking forward to trying it out. Do the broccoli florets need to be cooked or can they be raw? Thanks!

    Reply
    • Danielle says

      May 20, 2016 at 7:21 pm

      Thank you, that’s a great question – I should’ve clarified. No, they do not need to be cooked. Just make sure to process the broccoli until very fine. I’ll fi that now 🙂

      Reply
      • Betsy says

        May 20, 2016 at 9:45 pm

        Thanks! That makes it even easier! ☺️

        Reply
  2. Kate Evans says

    January 4, 2018 at 1:32 am

    Is the recipe maybe missing a liquid to make this more batter-like? It was impossibly thick until I added some milk to thin out a bit. Loved the end result though, thank you!

    Reply
    • Danielle says

      March 2, 2018 at 4:57 pm

      Thanks for the question – yes, the batter is supposed to be thick. It’s more like a fritter batter than a pancake batter. But if you like it with milk added, that’s awesome!! Thanks again for sharing!

      Reply

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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