Broccoli Pea Mini Pancakes

Recipe Information

Ingredients

• 1/2 cup fresh or frozen peas
• 2 tbsp nutritional yeast
• 1 cup broccoli florets
• Canola oil or light olive oil, for cooking
• 1/2 cup oatmeal
• 1 tsp white pepper
• 1/2 tsp baking powder
• 1 tbsp chopped herbs
• 1 tsp salt
• 1/4–1/3 cup water, for mixing
• 1 tsp ground flax seeds
• 2 tbsp nut butter

Instructions

Step 1

Place all the ingredients except the cooking oil and water into a food processor. Blend until smooth.

Step 2

Gradually add the water, a little at a time, until the batter is thick but still pourable. Adjust as needed.

Step 3

Transfer the batter to a bowl, stir well, and let it rest for 10 minutes.

Step 4

Lightly grease a non-stick frying pan or skillet with canola oil or light olive oil and heat over medium heat.

Step 5

Scoop about 1/4 cup of batter into the pan for each mini pancake. Use round cookie molds if you’d like perfectly shaped pancakes.

Step 6

When bubbles begin to appear on the surface, flip each pancake and cook for another 1–2 minutes until golden brown.

Step 7

Repeat with the remaining batter, adding more oil to the pan as needed.

Step 8

Serve the pancakes warm with your favorite sauce, yogurt, or dip. These mini pancakes are a delicious way to sneak extra veggies into breakfast.

Nutrition Facts

Cost Information