Baked Broccoli Pancakes with Spinach and Parmesan
Filled with Parmesan and spinach, these Broccoli Pancakes are a healthy alternative to their traditional potato cousins!
grated Parmesan cheese
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Steam the chopped broccoli for about 4-5 minutes. In the meantime, heat the olive oil in a skillet and saute the spinach for 3 minutes, until wilted. Transfer to a cutting board and chop.
In a large bowl, mix the eggs with the baking soda, flour, panko, and Parmesan cheese. Add the steamed broccoli, spinach, and half of the scallions and mix well.
Form 8-10 pancakes on the baking sheet leaving some space between them. Bake for 10 minutes on one side, then flip and bake for 2 more minutes. Alternatively, fry in a pan until golden.
Sprinkle with the remaining scallions and serve either topped with some yogurt or plain. Enjoy!
Adapted from "Great Meals With Greens and Grains" by Megan Wolf