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Broccoli cheddar chicken casserole
Broccoli cheddar chicken casserole

Broccoli cheddar chicken casserole
Broccoli cheddar chicken casserole
Source
Ingredients:
1
Servings
  • 240
    ml
     (150g) fresh broccoli florets
  • 240
    ml
     (100g) shredded cheddar cheese
  • 120
    ml
     (50g) almond flour
  • 2
    item
     large eggs
  • 0.25
    tsp
     garlic powder
  • 0.25
    tsp
     onion powder
  • 1
    item
     salt and black pepper, to taste
  • 2
    tbsp
     olive oil or butter (for cooking)
Broccoli cheddar chicken casserole
Instructions:
  1. Prepare the Broccoli: Steam or blanch the broccoli florets until tender, about 4-5 minutes. Drain and allow to cool slightly.
  2. Finely chop the broccoli or pulse in a food processor until it reaches small, uniform pieces.
  3. Prepare the Batter: In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, almond flour, eggs, garlic powder, onion powder, salt, and black pepper. Mix until well combined. The batter should be thick but easily spoonable.
  4. Cook the Pancakes: Heat olive oil or butter in a non-stick skillet over medium heat.
  5. Spoon the batter into the skillet, forming pancakes of your desired size. Flatten slightly with the back of the spoon.
  6. Cook for 3-4 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
  7. Remove from the skillet and serve warm. Enjoy on their own or with keto-friendly toppings or dips.
  • 240
    ml
     (150g) fresh broccoli florets
  • 240
    ml
     (100g) shredded cheddar cheese
  • 120
    ml
     (50g) almond flour
  • 2
    item
     large eggs
  • 0.25
    tsp
     garlic powder
  • 0.25
    tsp
     onion powder
  • 1
    item
     salt and black pepper, to taste
  • 2
    tbsp
     olive oil or butter (for cooking)
1
Servings
0

Prepare the Broccoli: Steam or blanch the broccoli florets until tender, about 4-5 minutes. Drain and allow to cool slightly.

Finely chop the broccoli or pulse in a food processor until it reaches small, uniform pieces.

Prepare the Batter: In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, almond flour, eggs, garlic powder, onion powder, salt, and black pepper. Mix until well combined. The batter should be thick but easily spoonable.

Cook the Pancakes: Heat olive oil or butter in a non-stick skillet over medium heat.

Spoon the batter into the skillet, forming pancakes of your desired size. Flatten slightly with the back of the spoon.

Cook for 3-4 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning.

Remove from the skillet and serve warm. Enjoy on their own or with keto-friendly toppings or dips.

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