Broccoli Cottage Cheese Pancakes

Name: Broccoli Cottage Cheese Pancakes
Cuisine: Latin American, Caribbean, European, African, American, German
Ingredients: 1½ cups broccoli florets (from ½ small head), finely chopped; 1 cup full-fat cottage cheese 2 large eggs ¼ cup all-purpose flour 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill, plus more for serving; 1 teaspoon baking powder 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil, plus more if needed; Sour cream for serving

1 step

Serves 4-6 Active Time: 10 minutes Total Time: 30 minutes

Updated at: Tue, 12 Nov 2024 21:43:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories257.5 kcal (13%)

Total Fat19.3 g (28%)

Carbs10.5 g (4%)

Sugars2.2 g (2%)

Protein11.2 g (22%)

Sodium809.8 mg (40%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsbroccoli florets

from 1/2 small head, finely chopped

1 cupfull-fat cottage cheese

2eggs

large

¼ cupall-purpose flour

2 tablespoonsfresh chives

2 tablespoonsfresh dill

plus more for serving

1 teaspoonbaking powder

1 teaspoonkosher salt

½ teaspoonblack pepper

¼ cupextra-virgin olive oil

plus more if needed

sour cream

for serving

Instructions

Step 1

In a medium bowl, stir the broccoli, cottage cheese, eggs, flour, chives, dill, baking powder, salt, and pepper until combined. Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat. Make pancakes out of the batter, using 3 tablespoons per pancake. Fry until the edges are lacy and browned, 2 to 3 minutes per side, adding more oil to the skillet between batches as needed. Serve with sour cream and garnish with chopped dill.