Broccoli Pancakes

Super easy and healthy broccoli pancakes. Perfect for lunch or dinner!

Course Lunch, Main Course
Cuisine Danish, International
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 pancakes


  • 300 gr (10.6 oz) broccoli
  • 3 eggs
  • 75 gr (2.6 oz) spelt flour (or wheat flour)
  • 75 gr (2.6 oz) sheep milk feta cheese
  • 1 tsp finely grated lemon zest
  • 1-2 tbsp finely chopped parsley
  • a pinch of nutmeg
  • pepper
  • 1/2 tsp salt


  1. Cut the broccoli into bouquets. Boil the broccoli until the bouquets are tender. Allow them to cool completely. Pour them onto a cutting board and chop them roughly.

  2. Mix the eggs well together with chopped broccoli and add grated lemon zest, finely chopped parsley, nutmeg, pepper and approx. 1/2 teaspoon of salt.

  3. Now stir in the flour.

  4. Carefully add the chopped feta.

  5. Pour three to four large spoonful batter on a hot pan with oil or butter, depending on the size of the pan, and cook the pancakes for a couple of minutes on each side.

  6. Serve the broccoli pancakes together with a little extra feta cheese on top and fresh parsley.