Whole Wheat Broccoli Cakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 202.7
  • Total Fat: 6.8 g
  • Cholesterol: 50.3 mg
  • Sodium: 308.8 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 9.5 g

View full nutritional breakdown of Whole Wheat Broccoli Cakes calories by ingredient

Number of Servings: 4


    Bunch of broccoli, peeled and chopped
    1/2 small yellow onion
    2 garlic gloves minced
    Salt in water (tsp)
    1 cup of buckwheat pancake mix
    1/2 c milk (1%)
    1 egg
    2 TBS grated parmesan cheese
    Italian or preferred seasoning
    Salt (1 tsp)
    Pepper (1 tsp)


Chop one broccoli bunch into small pieces
Chop half onion into small pieces
Boil broccoli and onion together until tender

Mix pancake mix, milk, egg, garlic, parmesan cheese, salt, pepper, italian seasoning (or other favorite seasoning)

Add cooked broccoli and onion. Batter should be the consistency of pancake batter- if too thick add some of the broccoli and onion water.

In preheated (at medium high heat) nonstick skillet with TBS of olive oil or enough to cover bottom of pan, drop TBS of batter for each cake into pan- as many as you can fit. When batter starts to bubble, flip. Serve hot or cold. I like it better hot! Can serve with low fat or ff sour cream. Can also serve with tomato sauce. Plain is good too.

Serving Size: 5 cakes (each cake is one TBS of batter) recipe yields appr 20 cakes

Number of Servings: 4

Recipe submitted by SparkPeople user KROB68.