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Vegetarian

Broccoli Hotcakes

Breakfast

  1. Mix together ingredients in a large bowl. Start with ¼ cup flour and add more as needed so that mixture can stick together without being too wet.

  2. Heat a large nonstick skillet over medium heat. Spray pan with a thin coating of olive oil with each batch. Using a larger spoon, scoop out about ¼ cup of mixture and add to pan. Use the spoon to smoosh mixture into a round pancake.

  3. Cook for 3-4 minutes on each side until the hotcakes are golden brown at the edges. Best served hot and with a touch of aioli.

2 cups shredded broccoli (can be both florets and stems)

3 eggs (substitute with egg whites if serving with an aioli)

¼ - 1/3 cup coconut flour

½ tsp garlic powder

½ tsp onion powder

1 tsp salt

½ tsp black pepper

Olive oil pan spray

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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