Who doesn’t like pancakes? I don’t know if I’ve ever met someone who doesn’t. Now who doesn’t like broccoli? That one isn’t so universal, but I have good news. I’ve stumbled over a recipe that combines both, so you get the benefits of broccoli and the tastiness of pancakes. A more perfect marriage, may not exist. One thing's for sure, after eating these delicious pancakes, you will never want to make them without the broccoli again!
2 heads of broccoli with large stems
½ cup whole milk
1 ½ cups of white whole wheat flour
2 teaspoons baking powder
pinch of sea salt
Cut off broccoli stalks (save florets for another meal) and steam for about 7 minutes until soft. Let cool and transfer to a food processor. Add milk and eggs and blend until mixed well and smooth. In a separate bowl combine flour, baking powder and salt. Add broccoli mixture to dry ingredients and mix well. Mist a nonstick skillet with oil and heat to medium. Pour about ¼ cup of the batter onto the skillet and cook about 1-2 minutes on each side. Be careful not to burn. A good rule of thumb is when the cake starts to bubble, it’s time to flip. Top with your favorite pancake toppings and enjoy!