Description
These broccoli pancakes with spinach and Parmesan cheese are a crispy, savory twist on traditional pancakes. They are packed with nutrients, protein, and fiber, making them a perfect healthy snack, side dish, or light meal. With a crispy outside and tender inside, these pancakes pair wonderfully with Greek yogurt, hummus, or a fresh green salad.
Ingredients
Scale
- 1 ½ cups (150g) chopped broccoli
- 4 cups (140g) packed spinach
- 1 tablespoon olive oil
- 3 eggs
- ½ teaspoon baking soda
- ¼ cup (30g) all-purpose flour
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 4 scallions, chopped
Instructions
Step 1: Prepare the Vegetables
- Bring a pot of water to a rolling boil.
- Add the chopped broccoli and blanch for 2-3 minutes until bright green and tender.
- Transfer the broccoli to a bowl of ice water to stop the cooking process, then drain.
- In the same pot, blanch the spinach for 1-2 minutes until wilted.
- Drain and squeeze out excess water, then finely chop.
Step 2: Mix the Batter
- In a large mixing bowl, whisk the eggs until well blended.
- Add the broccoli, spinach, baking soda, flour, panko breadcrumbs, Parmesan cheese, and scallions.
- Stir until well combined.
Step 3: Cook the Pancakes
- Heat olive oil in a large non-stick skillet over medium heat.
- Scoop ¼ cup of batter for each pancake and flatten slightly.
- Cook for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a plate lined with paper towels to absorb excess oil.
Step 4: Serve
- Serve hot, garnished with extra Parmesan and scallions.
- Enjoy with Greek yogurt, hummus, or a fresh salad.
Notes
- Make it Gluten-Free: Use almond flour or gluten-free breadcrumbs.
- Extra Crispy: Broil for 2 minutes after frying.
- Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Pan-Frying
- Cuisine: Vegetarian