Broccoli & Cheese Pancakes

Tuesday, March 8, 2016

1 cup Gluten Free Flour (I use Bobs Red Mill)
1 cup milk 
1 cup steamed broccoli, chopped
1/4 cup shredded cheddar
2 tablespoons sweet onion, finely chopped
1 teaspoon salt
1 teaspoon baking powder 
1 teaspoon minced garlic
2 tablespoons butter 
1 egg

In a large bowl, mix together all ingredients.

Melt the butter in a large skillet or griddle over medium heat.

Spoon about 1/4 cup of the batter onto the griddle to make a pancake. Cook until bubbles break the surface of the pancakes and golden brown. About 3-4 minutes on each side. 

*Add butter to griddle in between each batch. 

Transfer to paper towel lined plate. Serve immediately. If freezing, be sure to place a piece of parchment/wax paper in between each pancake.