To make these pancakes, you’ll need broccoli florets that have been rinsed and dried, some garlic cloves, rice flour, salt, eggs, grated Gouda cheese, and milk. First up, pulse the broccoli florets in your food processor until the broccoli has been very finely chopped. In a large bowl, combine the processed broccoli, minced garlic, rice flour, salt, eggs, grated cheese and milk, then mix them up until you get a homogeneous batter. Cover the batter with plastic wrap and let it chill in the refrigerator for at least 15 minutes.
When batter has chilled, form small balls of batter by using about 2 tablespoons of batter for each ball. Heat up coconut oil over medium heat on a large non-stick skillet, then place about 6 balls of batter in the skillet, using a spatula to flatten the balls into small pancakes. Allow batter to cook until the bottom is slightly golden, then flip over and cook some more until the other side is also golden. Repeat until all the batter has been used up, and then serve these amazing pancakes with a serving of cream cheese and fresh chopped spring onions!
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