Spinach and Broccoli Pancakes

Ingredients

• Spinach3 leaf (30 g)
• Broccoli1.5 cup (135 g)
• Egg2 count (110 g)
• Flour1/3 cup (40 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Put the broccoli in a pot with boiling water for 3 minutes. One minute before removing, add the spinach leaves.

2. 2

   Step 2

   Once bleached, remove and drain well so there's no more water.

3. 3

   Step 3

   If you want, you can chop the vegetables using a food processor or finely chop them.

4. 4

   Step 4

   Add the eggs and the vegetables in a bowl.

5. 5

   Step 5

   Add the flour and mix from side to side. Add salt and pepper to taste.

6. 6

   Step 6

   Heat a pan over medium-high heat and, once heated, add the oil.

7. 7

   Step 7

   Add the mixture with a spoon and mash lightly to shape the pancake.

8. 8

   Step 8

   Cook each side for 2 minutes until browned.

9. 9

   Step 9

   Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach and Broccoli Pancakes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.