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
5.0 from 1 reviews
Serves: Makes 10 pancakes
2 cups uncooked broccoli florets
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.