Parmesan-Broccoli Pancakes
Serves: Makes 10 pancakes
  • 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
  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.
Recipe by Red Kitchenette at