Broccoli pancakes with coconut flour
Broccoli pancakes with coconut flour are a gluten-free, savoury dish combining steamed broccoli, onions, and coconut flour. These pancakes are easy to prepare and packed with nutrients, making them a versatile meal option.
Cook time 15 min
Prep time 10 min
Ingredients:
2 cups broccoli1 onion
3 eggs
1/4 cup coconut flour
1 dash salt
1 tsp garlic powder
1 tbsp coconut oil
Broccoli pancakes with coconut flour are a delightful, gluten-free breakfast alternative that combines the health benefits of broccoli with the unique flavor and texture of coconut flour. These savory pancakes are easy to prepare and perfect for any meal of the day. Loaded with nutrients, they offer a delicious way to incorporate more vegetables into your diet.
Instructions:
- Begin by washing the broccoli thoroughly. Cut it into small florets.
- Peel the onion and chop it finely.
- In a medium-sized pot, bring water to a boil. Add a steamer basket and place the broccoli florets in it.
- Cover and steam the broccoli for about 5-7 minutes, or until tender but not mushy.
- Remove the broccoli from the steamer and let it cool slightly.
- Once the broccoli has cooled, transfer it to a food processor along with the chopped onion. Pulse until the mixture is finely chopped and well-combined but not puréed.
- In a large mixing bowl, whisk the eggs until they are well-beaten.
- Add the chopped broccoli and onion mixture to the eggs.
- Gradually mix in the coconut flour, ensuring it is well-incorporated into the vegetable and egg mixture.
- Add the dash of salt and the garlic powder. Stir to combine.
- Heat a non-stick skillet or griddle over medium heat. Once hot, add about 1 tablespoon of coconut oil and allow it to melt and coat the pan evenly.
- Scoop approximately 1/4 cup of the batter for each pancake onto the skillet, flattening them gently with a spatula to form round pancakes.
- Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
- Serve the garlic-broccoli pancakes warm. They pair well with a side of yogurt or a simple salad.
These broccoli pancakes with coconut flour are a nutritious and tasty option for those looking for a gluten-free and vegetable-rich meal. Enjoy them on their own or pair them with your favorite dipping sauce. With just a few simple ingredients and steps, you can easily whip up this wholesome dish any time of the day.
Broccoli pancakes with coconut flour FAQ:
Cook the broccoli pancakes for about 3-4 minutes on each side over medium heat, until they are golden brown and cooked through.
A non-stick skillet or griddle of any size is suitable; just ensure it is heated evenly before adding the pancakes. A standard 10-12 inch skillet works well for multiple pancakes.
Yes, leftover broccoli pancakes can be stored in the refrigerator for up to 3 days. Store them in an airtight container. Reheat in a skillet or microwave before serving.
If you don't have coconut flour, you can try using almond flour or oat flour, but you may need to adjust the quantity as they absorb moisture differently.
The pancakes are done when they are golden brown on both sides. You can also check for doneness by inserting a toothpick in the center; it should come out clean.
Tips:
- Ensure the broccoli is well-cooked before adding it to the mixture to achieve a smoother texture in your pancakes.
- If you prefer a chunkier texture, simply chop the broccoli and onion into larger pieces before mixing.
- For extra flavor, consider adding a pinch of your favorite spices or herbs, such as parsley or paprika.
- Use a non-stick pan or a well-greased skillet to prevent the pancakes from sticking.
- Cook the pancakes on medium heat to ensure they are cooked through without burning the outside.
- Feel free to experiment by adding other vegetables like grated carrots or zucchini to the batter.
Nutrition per serving
4 ServingsCalories 110kcal
Protein 6g
Carbohydrates 4.28g
Fiber 1.15g
Sugar 1.56g
Fat 8g
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