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:
- Loaded with vitamins and minerals
- Easy to make
- Perfect for babies, toddlers, and kids
- Fun to dip in your favorite sauce
- 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
- Pulse the broccoli florets in a food processor until very finely chopped.
- Add to a bowl with remaining ingredients and stir together until combined well.
- 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.
- Serve with tomato sauce for dipping.