I am a fan of potato pancakes, and after reading this recipe,  I was excited to try them with broccoli. The ingredients in this recipe are an excellent source of fiber and help to aid in digestion. This recipe is also a wonderful source of vitamin C, vitamin K, potassium, iron and offers other nutrients that are necessary for your child’s growth and development. Another benefit to adding broccoli — combining a familiar food like potatoes with broccoli increases the likelihood for acceptance. For an overview of essential vitamins and minerals your child needs, check out our Nutrient Chart.

Depending on the size of your broccoli potato pancakes, this recipe will make 10-15 pancakes.

Here is what you will need to make this recipe:

3 potatoes, medium-large
1 tablespoon olive oil
1/2 cup onion, chopped
3 cloves of garlic, minced
1 egg
1 crown of broccoli, chopped
1/3 cup chickpeas
1 teaspoon baking powder
salt and pepper to taste

Rinse chickpeas and grind in the food processor until they become a powdery consistency. Set the chickpeas aside to add later.

Peel potatoes and chop.

Note * There isn’t a science to the size you need to chop the potatoes. I cut them so they would fit better in the the food processor.

Chop broccoli.

Note* The broccoli will also be ground in the food processor, so the size you chop the broccoli isn’t important.

Chop onion.

Note* You will add the onion to the food processor also, so chop coarsely.

Grind the broccoli in the food processor until the texture is fine and add to a large bowl.

Grind the potato and onion in the food processor. When you remove the potato and onion from the food processor, pat with paper towel to remove the moisture, then add to the broccoli.

Mince garlic and add to the mixture.

Add the egg to the mixture and stir.

Add chickpeas and baking powder along with a pinch of salt and pepper to the mixture and mix until completely combined.

Coat pan with olive oil.

Drop the mixture onto the olive oil coated pan in the size of 1 inch balls. Using a spatula or you hand, flatten them into the pan. Bake at 425 for 15 minutes.

Remove the pancakes from the oven after 15 minutes and flip. Bake for another 10 minutes until they are crunchy and brown.

Serve the broccoli potato pancakes warm. One pancake is a serving for a toddler, and two for an adult.  These pancakes can be stored in the refrigerator for later, just reheat before serving.

Try serving with  Apricot Glazed Chicken or Creamy Chicken and Asparagus.