Thursday, May 2, 2013

Vegan Broccoli Pancakes With Sweet Cauliflower Walnut Cream

Breakfast & brunch guests would be in for a delicious surprise!
I love pancakes.
I also adore broccoli.
These two joys combined together into an amazing little morning experiment! With yummy green florets added to pancake batter and pan fried with light olive oil drizzle, flapjacks browned to a lovely caramel brown. Cauliflower Walnut Cream is touched by agave nectar for an incredibly nut infused "syrup" that was made for untraditional broccoli breakfast!
These recipe makes 4, but I could only engulf two.

Vegan Broccoli Pancakes With Sweet Cauliflower Walnut Cream Ingredients and Preparation


2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 cup broccoli, cooked and chopped


1/3 cup walnuts
1 cup cauliflower, cooked
1/4 cup unsweetened almond milk
2 tablespoon flax seed
2 teaspoon agave nectar
1 teaspoon garlic
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper

After lightly oiling and preheating skillet set to medium-low heat, mix all ingredients together, adding broccoli last.
Pour 1/3-1.2 cup batter into hot skillet, spread across, cover, & let cook on each side for 3-5 minutes.
Top with sweet cauliflower walnut cream & a side of sliced Roma tomatoes adds beautiful taste as well as color!

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