Savory Broccoli Pancakes with Cheese Sauce
These pancakes take a savory turn with hearty broccoli and a flavorful vegan cheese sauce, perfect for a satisfying breakfast or brunch.
My Notes:
Servings:
Ingredients
For the broccoli pancakes:
- 1 head(s) broccoli cut into florets
- 1 tablespoon(s) ground chia or ground flax
- 3 tablespoon(s) water
- 1/2 teaspoon(s) garlic powder
- 1/4 teaspoon(s) crushed red pepper flakes plus extra to garnish
- 1/4 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- salt & pepper to taste
- 1/2 tablespoon(s) olive oil
For the vegan cheese sauce:
- 1 1/2 cup(s) raw cashews
- 1/4 cup(s) nutritional yeast
- 1/2 teaspoon(s) garlic powder
- 1/4 teaspoon(s) chili powder
- 1 tablespoon(s) olive oil
- 1/2 teaspoon(s) salt
- 1 cup(s) warm water
Instructions
- Place broccoli florets in a microwave-safe dish with a splash of water, cover, and microwave on high for 2-3 minutes until tender. Drain well, then set aside to cool slightly before cutting into small pieces.
- In a large bowl, whisk ground flaxseed and water together and set aside for 5 minutes. Then add the garlic powder, red pepper flakes, flour, baking powder, salt, pepper, and chopped broccoli and stir to combine.
- Heat the olive oil in a large skillet over medium-high heat. Scoop 2 tablespoon sized mounds of the broccoli batter into the skillet, flattening the top with the back of a spoon or spatula. Cook the pancakes for 2 minutes, until browned. Then flip over and cook on the second side until brown, and the pancake is cooked through. Repeat the process with the remaining batter.
- To make the cheese sauce, add the cashews, nutritional yeast, garlic powder, chili powder, olive oil, and salt, to a high-speed blender. While blitzing together, slowly drizzle in the warm water until the sauce reaches a creamy consistency.
- Serve the broccoli pancakes, with the vegan cheese sauce.
Notes
For oil-free: simply omit the oil and cook the pancakes in a very good non-stick pan. Omit the oil in the cheese sauce.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 422kcal | Carbohydrates: 34g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 408mg | Potassium: 889mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1023IU | Vitamin C: 136mg | Calcium: 143mg | Iron: 5mg
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