recipes

Low Carb Garlic Broccoli Pancakes (ermahgerd!)

I love savory pancakes, and this time, I wanted to try giving savory pancakes a healthier twist with plenty of vegetables and just a touch of flour. Today, we’re making crazy good garlic broccoli pancakes that are so easy to make but so delicious and healthy.




Low Carb Broccoli Pancakes




Total Time

30 mins

Prep: 15 minutes

Cook: 15 minutes

Servings

12

Nutrition

80 cals

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!

Low Carb Broccoli Pancakes Low Carb Broccoli Pancakes Low Carb Broccoli Pancakes Low Carb Broccoli Pancakes

More Healthy Pancake Recipes:

Cinnamon Apple Pancakes
The Best Chive Potato Pancakes (Try these!)
Healthy Sweet Potato Pancakes (Savory Recipe)
Peanut Butter Chocolate Chip Protein Pancakes

More on Broccoli:

14 Quick and Easy Daily Foods to Prevent Iron Deciciency

Ingredients

  • 4 cups of broccoli florets, rinsed and dried
  • 3 large garlic cloves, minced
  • ½ cup of rice flour
  • 2 teaspoons of salt
  • 2 large eggs
  • 1 cup of grated Gouda cheese
  • ¼ cup of milk
  • Coconut oil, for cooking
  • ¼ cup of cream cheese, for serving
  • ¼ cup of chopped spring onions, for serving

Directions

  1. Place broccoli florets in the bowl of your food processor or blender and pulse until very finely chopped
  2. In a large bowl, combined processed broccoli, minced garlic, rice flour, salt, eggs, grated cheese and milk, and mix well until you get a homogeneous batter
  3. Cover the batter with plastic wrap and allow the batter to chill in the refrigerator for 15 minutes
  4. After batter has chilled, form small balls of batter by using about 2 tablespoons of batter for each ball
  5. Heat up a little coconut oil over medium heat on a large non-stick skillet
  6. Place about 6 balls of batter in the skillet, a few inches apart and use a spatula to flatten the balls into thin pancakes
  7. Allow batter to cook until bottom has turn slightly golden, then flip the pancakes over and allow to cook some more until the other side is also golden
  8. Mix cream cheese with chopped spring onions together
  9. Serve broccoli garlic pancakes with cream cheese and spring onion mixture




Nutrition

Calories

80 cals

Fat

3.6 g

Protein

4.6 g

Carbohydrates

7.4 g

Sugar

0.5 g

Fiber

0.2 g

broccolihealthy pancakeslow carb

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