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Savory pancakes made with three ingredients

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Beyond The Peel

(Read caption) Shredded broccoli makes an excellent base for a savory pancake. Add your own combination of favorite seasoning and top with a cucumber yogurt sauce.

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Three-ingredient savory pancakes! Actually, it’s better than that: Three-ingredient healthy pancakes.

How awesome is that?

Other than their shape, they have very little in common with the North American breakfast staple. In fact, they are almost the opposite. With a base of broccoli and eggs, these pancakes are healthy, veggie packed, protein rich, loaded with omega 3s, and totally satisfying. I even threw in a little turmeric for the benefits of curcumin. They also happen to be gluten free, grain free, and they definitely don’t need syrup.

The recipe below has more than three ingredients, but the base for them is simply shredded broccoli, eggs, and ground flax. That’s it. The rest just provide flavoring. You can follow the ones I’ve used or simply make them your own. Change the seasonings and do something new with them every time. I made some suggestions in the kitchen notes after the recipe.

Three Ingredient Savory Broccoli Pancakes

4 packed cups broccoli florets (2 cups shredded, lightly packed)

4 eggs

2 tablespoons ground flax

Seasonings

1/2 teaspoon each: turmeric, garam masala, and dried red chili flakes

2 small pinches of salt

 1/4 cup finely chopped cilantro (optional)

1. Using a food processor, shred the broccoli until very fine, about the size of rice. In a large bowl, whisk the eggs with the flax and spices. Add the shredded broccoli and whisk to combine.

2. In a large frying pan over medium heat, add 1 tablespoon olive oil or coconut oil. Pour batter into frying pan, to make a 3 or 4 inch pancake. Spread the batter out slightly, if need be, with the back of a spoon. A large frying pan will easily make three pancakes at a time. Cook until golden brown, about 2 minutes, flip and cook until cooked through and set. Repeat. Batter stays good for days in an airtight container in the fridge.

Serve with cucumber cumin yogurt sauce (recipe below) or roasted red pepper jam.

Other seasoning suggestions:

Substitute the turmeric, garam masala and chilis with:

2 tablespoons fresh chopped basil and serve with bruschetta topping

1 teaspoon ground cumin and serve with your favorite salsa and chopped fresh cilantro

1/2 teaspoon each: oregano and basil and 1/4 cup grated Parmesan. Serve with marinara sauce.

1 tablespoon chopped fresh dill. Serve with sour cream.

Cucumber Cumin Yogurt Sauce

1 x 3 inch segment of cucumber, seeded

1/2 cup plain Greek yogurt

1 green onion

1/4 teaspoon cumin seeds

2 teaspoons lemon juice

1/8 teaspoon each: salt and pepper

Finely chop the seeded cucumber and green onion. Mix all the ingredients in a bowl. Season with additional salt and pepper to taste.


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