Broccoli Pancakes Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings8
VegetarianMain Ingredient
Interest Group


 Broccoli head1 Large
 Onion1⁄4 Cup (4 tbs), coarsely chopped
 Hot chili pepper/1 teaspoon chili paste1⁄2 Small
 Garlic1 Clove (5 gm), peeled and sliced (large clove)
 Vegetable oil1⁄4 Cup (4 tbs)
 Whole wheat pastry flour2⁄3 Cup (10.67 tbs)
 Dried dill weed1⁄8 Teaspoon
 Salt1 Pinch
 Egg/1 large one /2 egg whites2
 Low fat milk1⁄4 Cup (4 tbs)
For mock sour cream
 Plain non fat yogurt1 Cup (16 tbs)
 Lime juice/Lemon juice1 Tablespoon, freshly squeezed
 Onion/Large shallot1⁄2 Small, finely chopped
 Tabasco sauce1⁄2 Teaspoon (to taste)
 Dill1 Tablespoon, chopped


1) Cut the broccoli heads and separate the florets. Halve the large ones to keep all of them of the same size.
2) The florets should measure to about 3 cups.
3) Remove the stalks and keep aside for later use.

4) In a medium saucepan boil 1/2 cup water and add broccoli florets.
5) Cover and let it cook for 3 minutes.
6) Drain out the broccoli in a colander.
7) In a food processor add broccoli, onions, chili, and garlic. Pulse on and off to chop. Alternately chop by hands.
8) In a mixing bowl add the chopped vegetables, oil, flour, dill, and salt. Stir to mix.
9) Add egg or egg whites and milk. Mix thoroughly.
10) In a nonstick skillet grease the bottom with 1/4 teaspoon of butter.
11) Place it over medium heat for about 1 minute.
12) On the heat skillet, drop tablespoonfuls of the batter leaving some distance between each.
13) Cook over low to medium heat for about 1 minute. Turn and cook the other side for another 1 minute.
14) Place them on a hot platter.
15) Repeat the same process to make pancakes until all the batter is used.
16) For the Mock Sour Cream, mix of the ingredients together.
17) Spoon 1 teaspoonful on top of each pancake.

18) Sprinkle paprika on top before serving.