- Calories: 100
- Protein: 6g
- Total Fat: 1.5g
- Saturated Fat: 0.5g
- Cholesterol: 45mg
- Total Carbohydrate: 17.5g
- Dietary Fiber: 2.5g
- Total Sugar: 2g
- Natural Sugar: 2g
- Sodium: 80mg
Who loves pancakes? We all do! In this version, I boost the nutrition by sneaking pureed broccoli right into the batter—without changing the flavor or color. Whip up a batch, drizzle on some maple syrup and dig in.
- Prep time
- Total Time
- 2 bunches broccoli with long stalks
- 1½ cups fat-free milk
- 2 eggs
- 1½ cups white whole-wheat flour (or any preferred flour))
- 2 teaspoons baking powder
- ¼ teaspoon Kosher salt
Cut off broccoli stalks and save florets for later use (you’ll be using only the lighter green stems because the florets turn the flapjacks green).
Wash broccoli stalks, chop and measure out 1 cup. Steam 1 cup broccoli stalks until soft, about 7 minutes. Let cool and transfer to a food processor. Add in the milk and eggs, and blend until smooth and evenly mixed.
In a separate bowl, mix flour, baking powder and salt together. Add dry ingredients to broccoli mixture and stir until everything is well combined.
Mist a non-stick skillet with oil spray and heat to medium. Pour about ¼ cup of the batter into pan and cook 1 to 2 minutes on each side (watching carefully to ensure they don’t burn). Repeat until all the batter is cooked.
Serve with your favorite pancake topping: a drizzle of maple syrup, fresh fruit and/or a dollop of yogurt.
*When using frozen broccoli spears, simply steam and measure out 1 cup of sliced bottom stems.
Makes 18 pancakes; 2 pancakes per serving