Broccoli Pancakes with Spinach and Parmesan Cheese
Broccoli Pancakes with Spinach and Parmesan Cheese are savory, nutrient-packed pancakes that are crispy on the outside and tender on the inside. Made with finely chopped broccoli, sautéed spinach, eggs, and a touch of Parmesan cheese, these pancakes are a flavorful way to enjoy your greens. They are perfect as a snack, appetizer, or side dish, and they pair wonderfully with a dollop of Greek yogurt or your favorite dipping sauce.
Ingredients:
1 1/2 cups (150g) chopped broccoli
4 cups (140g) packed spinach
1 tablespoon olive oil
3 eggs
1/2 teaspoon baking soda
1/4 cup (30g) all-purpose flour(gluten free)
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
4 scallions, chopped
Instructions:
Prepare the Vegetables:
Steam or blanch the chopped broccoli until just tender, about 2-3 minutes. Drain and set aside.
In a separate pan, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Mix the Ingredients:
In a large bowl, beat the eggs. Add the baking soda, flour, and panko breadcrumbs, mixing until well combined.
Stir in the grated Parmesan cheese, chopped scallions, cooked spinach, and chopped broccoli until evenly mixed.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. If desired, add a little olive oil to the pan to prevent sticking.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Flatten slightly with the back of a spatula.
Cook for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes on the other side.
Serve:
Remove from the skillet and keep warm. Repeat with the remaining batter.
Serve the broccoli pancakes warm, optionally garnished with additional Parmesan cheese or a dollop of sour cream or yogurt.
Notes and Tips:
Ingredients Preparation:
Broccoli: Steam or blanch the broccoli until tender, then finely chop or pulse in a food processor for even consistency.
Spinach: Sauté fresh spinach with a little garlic until wilted, then squeeze out any excess moisture to avoid watery pancakes.
Binding the Pancakes:
Use eggs and a small amount of flour (all-purpose, almond, or oat flour) or breadcrumbs to help hold the pancakes together. Adjust flour if the mixture feels too wet.
Parmesan Cheese:
Freshly grated Parmesan provides a richer flavor. For a dairy-free option, substitute with nutritional yeast.
Cooking Tips:
Use a non-stick skillet or griddle with a small amount of olive oil or butter to prevent sticking. Cook over medium heat to ensure the pancakes cook through without burning.
Spoon about 2-3 tablespoons of batter for each pancake and flatten slightly with the back of a spoon for even cooking.
Serving Suggestions:
Serve warm with a dollop of Greek yogurt, sour cream, or tzatziki sauce. For added flavor, drizzle with a touch of lemon juice or sprinkle with fresh herbs.
Pair with a light salad or roasted vegetables for a complete meal.
Make-Ahead and Storage:
These pancakes can be made ahead and reheated in the oven or skillet. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 1 month.
Reheat in a 350°F (175°C) oven or on the stovetop for crispy edges.
Servings:
This recipe makes 10-12 pancakes, serving 4 people as a side dish or 2-3 people as a main course.
These broccoli pancakes are a delicious way to incorporate more vegetables into your meals, offering a balance of flavor, texture, and nutrition that the whole family will enjoy.