Broccoli Cheese Pancakes (Egg-Free Recipe)

Broccoli Cheese Pancakes (Egg-Free)

These delicious and nutritious broccoli cheese pancakes are perfect for children with egg allergies. Using flaxseed as a substitute for eggs, these pancakes are packed with vegetables and flavor, making them a great option for breakfast, lunch, or a snack.

Ingredients:

• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup finely chopped broccoli florets (fresh or frozen)
• 1 cup shredded cheese (cheddar or any preferred cheese)
• 1 cup all-purpose flour (or whole wheat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup milk (dairy or plant-based)
• 2 tablespoons olive oil (plus more for cooking)
• 1/4 cup finely chopped green onions (optional)

Instructions:

1. Prepare Flax Egg:

   • In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes to thicken. This mixture will act as a binder, replacing the egg in the recipe.

2. Cook Broccoli:

   • If using fresh broccoli, steam or blanch the florets until they are tender, then finely chop. If using frozen broccoli, thaw and finely chop. Ensure there is no excess moisture by patting the broccoli dry with a paper towel.

3. Combine Dry Ingredients:

   • In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.

4. Add Wet Ingredients:

   • Add the thickened flaxseed mixture, milk, and 2 tablespoons of olive oil to the dry ingredients. Stir until well combined.

5. Mix in Broccoli and Cheese:

   • Fold in the finely chopped broccoli, shredded cheese, and green onions (if using). Mix until all ingredients are evenly distributed.

6. Cook the Pancakes:

   • Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
   • Spoon about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly with the back of a spoon to form a round pancake.
   • Cook for about 2-3 minutes on each side, or until the pancakes are golden brown and cooked through. Adjust the heat if necessary to prevent burning.

7. Serve:

   • Serve the broccoli cheese pancakes warm, with a side of your child’s favorite dip, such as yogurt, ranch dressing, or a simple tomato sauce.

Tips:

• Cheese Options: Feel free to experiment with different types of cheese, such as mozzarella, Monterey Jack, or a dairy-free cheese alternative if your child is also lactose intolerant.
• Vegetable Variations: You can add or substitute other finely chopped vegetables like carrots, zucchini, or bell peppers to the batter for more variety.
• Storage: These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving.

These broccoli cheese pancakes are a great way to sneak in vegetables while catering to dietary restrictions. They are flavorful, easy to make, and perfect for a child-friendly meal or snack. Enjoy!