Ingredients
- 1 egg
- 50g whole wheat flour
- A mix of your favourite spices (cumin, cilantro and black pepper)
- Pinch of turmeric powder
- Pinch of salt
- ½ tsp baking powder
- 2-3 broccoli florets, shredded
Author of this recipe
If you like pancakes, why not try a savoury and healthy version with broccoli? I can assure you that the whole family will love them and kids won't even notice they have broccoli hidden in them.
I prefer savoury over sweet, so I serve them with cream cheese and a spicy chutney of red onion and chilli. The combination of flavours is spectacular.
Preparation
- This mixture is so simple - just add all the ingredients to a blender and blend until smooth.
- I always use a non-stick frying pan just for crepes and pancakes. Heat a drop of olive oil in the pan over medium heat.
- Pour a small amount of mixture onto the pan and wait until you see bubbles appear on the top of your pancake. Bubbles indicate that the pancake is ready to flip. Bake until it's golden in colour.
Tips from the author
The mixture will be be extra firm and the flavour will be more intense if you prepare it a day ahead. Leave it in the fridge, covered.
Usually, I am not very precise with measuring things. But if you'd like your pancakes to be the same size, use a large soup spoon to poor the mix in the frying pan.
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