Broccoli pancakes are a savory and gluten-free alternative to classic sweet pancakes, perfect to enjoy as a main course.
To make this recipe, I used pre-boiled broccoli, parmesan, eggs, and rice flour. I made the mixture using only a blender, and then cooked the pancakes in a pan.
With simple ingredients and in a few minutes, you will make substantial and nutritious pancakes to delight the whole family!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
Ingredients
- 10.6 oz broccoli (boiled)
- 2 eggs
- 1.8 oz grated parmesan (or ricotta)
- 0.5 cup rice flour (or all-purpose flour)
- 1 tsp baking soda
- to taste salt
Tools
- Blender
- Pan
- Spatula
Steps
To make broccoli pancakes, wash and clean the broccoli, then cook them in plenty of salted boiling water and once ready, drain them.
Pour the broccoli into the blender bowl and start blending.
Then add the parmesan and eggs, and continue blending.
Finally, add the flour, baking soda, and salt. Blend until smooth and homogeneous.
Lightly grease a small pan and heat it on low flame.
Pour a couple of tablespoons of batter into the pan, cook for a couple of minutes, then flip with the help of a spatula.
Cook the other side for another minute, waiting for it to color. Repeat the same operation until the batter is finished.
Place the pancakes on a plate, one on top of the other, and garnish as you like, for example with a yogurt sauce.
Serve and enjoy, bon appétit!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
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