Nutrition balance score
Good
Glycemic Index
58
Moderate
Nutrition per serving
Calories1238.8 kcal (62%)
Total Fat82.2 g (117%)
Carbs93.6 g (36%)
Sugars24 g (27%)
Protein35.9 g (72%)
Sodium564.6 mg (28%)
Fiber15.8 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 headbroccoli
large
¼ cuponion
coarsely chopped
0.5hot chili pepper
small 1 teaspoon chili paste
1garlic clove
large, peeled and sliced
¼ cupolive oil
extra vitrgin
⅔ cupwhole wheat pastry flour
⅛ teaspoondried dill weed
1 pinchsalt
2eggs
replacer
¼ cupalmond milk
paprika
Sour Cream
Mock
1 cupplain full-fat yogurt
1 tablespoonlime juice
freshly squeezed, or lemon
0.5onion
small, or large shallot, finely chopped
½ teaspoontabasco sauce
or to taste
fresh dill
chopped
Instructions
Step 1
Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry.
Step 2
Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. Strain in a colander.
Step 3
Put the steamed broccoli, onions, chili and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand.
Step 4
Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg or egg whites and milk and mix thoroughly with a wooden spoon.
Step 5
Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter and set it over medium heat for about 1 minute.
Step 6
Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don’t touch, and cook over low to medium heat for about 1 minute.
Step 7
Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up.
Step 8
Mix all of the ingredients for the Mock Sour Cream together and spoon 1 teaspoonful on top of each pancake, then top with a sprinkle of paprika.
Step 9
Makes 20 small pancakes – 2 per person.
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