Broccoli cheese pancakes
Ingredients (4 servings) – 700g broccoli – 4 eggs – 150g cheese (grated) – 50g almond flour – 250g low-fat quark – 2 handfuls of cashew nuts – 1 onion – 2 cloves of garlic – 1 bunch of chives – 4 tablespoons of carbonated water – 4 tablespoons of olive oil – 1/2 tsp salt – 1/2 tsp pepper preparation
Divide the broccoli into florets and chop or chop with a grater on the lowest level. Whisk 100g cheese, eggs, almond flour, quark and water in a bowl. Roughly chop the cashew nuts and add. Chop the onion, garlic and chives and add to the egg mixture. Season with salt and pepper. Chop the chives and fold into the batter together with the broccoli. Heat the olive oil in a pan (the bottom of the pan must be completely covered), heat (medium heat) and add 1-2 tablespoons of batter to the pan for each buffer. Fry crispy and golden brown on both sides. Place the buffer on a paper towel and allow to drain. Bake out the remaining batter. Sprinkle the pancakes with cheese and serve.
Nutritional values (per serving)
Calories 475 Protein 37.2 g Fat 28.7 g Carbohydrates 12.8 g
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