Three Ingredient Savory Broccoli Pancakes
4 packed cups broccoli florets (2 cups shredded, lightly packed)
2 tablespoons ground flax
1/2 teaspoon each: turmeric, garam masala, and dried red chili flakes
2 small pinches of salt
1/4 cup finely chopped cilantro (optional)
1. Using a food processor, shred the broccoli until very fine, about the size of rice. In a large bowl, whisk the eggs with the flax and spices. Add the shredded broccoli and whisk to combine.
2. In a large frying pan over medium heat, add 1 tablespoon olive oil or coconut oil. Pour batter into frying pan, to make a 3 or 4 inch pancake. Spread the batter out slightly, if need be, with the back of a spoon. A large frying pan will easily make three pancakes at a time. Cook until golden brown, about 2 minutes, flip and cook until cooked through and set. Repeat. Batter stays good for days in an airtight container in the fridge.
Serve with cucumber cumin yogurt sauce (recipe below) or roasted red pepper jam.
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