Broccoli pancakes
A source of fiber, vitamins, and minerals, broccoli pancakes support gut health and the immune system. The delicate taste of parmesan and the aroma of garlic make them appetizing, perfectly suited for a low-carb diet.
Divide the broccoli (1 head) into large florets and boil them in salted water for 4 minutes. After that, drain the water and mash the broccoli into a puree.
Add eggs (2 pcs.), grated parmesan (50 g), salt (a pinch), nutmeg (a pinch), and minced garlic (2 cloves) to the puree. Mix the mixture thoroughly.
Then add psyllium (1 tbsp) and almond flour (1 tbsp) to achieve the desired consistency for the pancake batter. Mix again.
Heat a skillet with oil and spoon the batter onto it, forming pancakes. Fry them on both sides until golden brown.
The ready pancakes can be served with sour cream.
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